A delightful and creamy chicken curry infused with coconut milk and cashews, perfect for a hearty meal.
Heat the butter in a large pot over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until softened.
Cook the aromatics until they release their fragrance for a flavorful base.
Stir in the curry powder, curry paste, salt, cumin, and cayenne. Cook for a minute to toast the spices.
Toasting the spices enhances their flavor and aroma.
Add the chicken pieces and cook until they are coated with the spice mixture.
Cut the chicken into even pieces for uniform cooking.
Pour in the diced tomatoes with their juice and add chopped cilantro. Simmer covered until the chicken is cooked through.
Stir occasionally to prevent sticking and ensure even cooking.
Grind the cashews into a fine powder using a food processor.
Grinding the cashews finely helps thicken the curry sauce.
Stir the ground cashews and coconut milk into the curry. Simmer uncovered until the sauce thickens.
Simmer gently to avoid curdling the coconut milk.
Serve the curry over cooked basmati rice and garnish with raisins and additional cilantro.
Warm the rice before serving for the best experience.
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