Creamy Cashew Chicken Curry
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Recipe Summary test
Feel free to substitute garam masala with any other prepared curry spice blends.
After adding the cashew cream, you can simmer this for as little as 5 to 10 minutes, or just until the chicken is cooked. Or you can reduce the heat and simmer for up to 45 minutes, depending on how thick you want your sauce.
Try this with my recipe for garlic naan.