Jan 1, 2020

Chicken Curry with Cashews and Brown Basmati Rice Pilaf

This chicken curry with cashews and rice pilaf is so easy to make, and it's such a warming and comforting family meal.


Chicken Curry with Cashews and Basmati Rice Pilaf




This chicken curry with cashews is a great week night meal. You can have it on the table within an hour, from start to finish.

You can serve this chicken curry with white rice, noodles, mashed potatoes, veggies, or any of your favorite side dishes. I decided at the last minute to get ambitious and make brown basmati rice pilaf to go with the chicken.


Chicken Curry with Cashews and Brown Basmati Rice Pilaf in a casserole




Chicken Curry with Cashews and Brown Basmati Rice Pilaf Shopping List:


  • Boneless skinless chicken thighs
  • Onion
  • Curry powder
  • Cumin
  • Cayenne powder
  • White wine
  • Chicken stock
  • Brown basmati rice
  • Turmeric
  • Cinnamon
  • Green onions, celery, and carrots
  • Olive oil
  • Flat leaf parsley
  • Dried currants
  • Salt and black pepper



Chicken Curry ingredients




What exactly is curry?


Curry is a dish (and a sauce) that originated in India. Depending on the region of India, the spices and herbs in the curry sauce will vary. Typically, Indian curry will include coriander, turmeric, and cumin. The sauce can be used with both meat and vegetarian dishes. 

Curry powder is a western invention derived from the spice blends sold to the British who occupied India. The curry powder I used contains coriander, turmeric, chillies, salt, cumin, ground fennel seeds, pepper, garlic, ground ginger, fenugreek, cinnamon, cloves, anise, and ground mustard. 

Not connected to India, there are also curries in Southeast Asia, typically made with coconut milk and curry pastes that include fresh herbs. such as this coconut red curry halibut with rice


Chicken Curry with Cashews




Once the British discovered curry, it became very popular in the British Isles. They also introduced it to Japan, where curry became a stew with potatoes and vegetables. In Japan, Curry is typically purchased in roux cubes. In U.S. supermarkets, Japanese curry roux cubes can be found in the Asian section and is often labeled as Vermont Curry. Who knew? 

Be sure to check out these Japanese Curry Buns, where the curry is stuffed into bread. 

How to make Chicken Curry with Cashews:


First, cook a chopped onion and a large pinch of salt in neutral oil until softened. Add bite sized pieces of chicken thighs to the pan, and cook, stirring until the chicken is no linger pink on the outside. 

Combine the curry and the rest of the spices and add them to the pan. Add some white wine, chicken broth, and simmer until the chicken is tender. 

Finally, serve the chicken with basmati rice and top it with chopped cashews and flat leaf parsley or cilantro. 


Chicken Curry and Basmati Rice Pilaf




How to make the brown basmati rice pilaf:


First, cook some chopped carrot, celery, and green onion together for about 5 minutes and set aside. 

Next, mix 2 cups of brown basmati rice with 3 1/2 cups of chicken broth in an oven safe baking dish. Add some olive oil, cinnamon, turmeric, salt, and pepper. 

After that, add the cooked vegetables to the rice mixture, cover, and bake for about an hour. 

Finally, sprinkle the rice with flat leaf parsley or chopped cilantro. 




Brown Basmati Rice Pilaf




Make-ahead tips:


You can make the chicken curry right after simmering, refrigerate the chicken, and then add the cornstarch slurry the next day to thicken the mixture. 

You can also make the rice in advance. Just refrigerate it and reheat the next day. 

The Foodie Extravaganza group is posting chicken curry recipes. January 12 is National Curried Chicken Day. Sneha's Recipes is the host.

Here are the chicken curry recipes!







Chicken Curry with Cashews and Brown Basmati Rice Pilaf: 



This chicken curry with cashews and brown basmati rice pilaf is and amazing comfort food weeknight dinner. If you try it, be sure to let me know what you think! 


Chicken Curry with Cashews and Brown Basmati Rice Pilaf




Chicken Curry with Cashews and Brown Basmati Rice Pilaf


Chicken Curry with Cashews and Brown Basmati Rice Pilaf
Yield: 4 servings
Author:
This chicken curry with cashews and rice pilaf is so easy to make, and it's such a warming and comforting family meal.

ingredients:

For the Chicken Curry
  • Neutral oil
  • 1 onion, diced
  • Large pinch of salt
  • 6 boneless, skinless chicken thighs, cut into bite sized pieces
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne powder
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 tablespoons cornstarch mixed with 3 tablespoons chicken stock
  • 1/2 cup roasted chopped cashews 
  • 1/4 cup chopped flat-leafed parsley
For the Rice
  • 2 tablespoons plus 1/4 cup extra virgin olive oil, divided
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 2 scallions, thinly sliced
  • 2 cups brown basmati rice, rinsed
  • 3  1/2 cups boiling chicken broth
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/3 cups dried currants
  • Salt and pepper to taste

instructions:

How to cook Chicken Curry with Cashews and Brown Basmati Rice Pilaf

To Make the Chicken Curry
  1. Heat the oil in a 5 to 6 quart sauce pan. Add the onion, the pinch of salt, and cook until the onion is tender. 
  2. Add the chicken and cook, stirring, until the chicken is no longer pink on the outside. 
  3. Combine the spices in a small bowl. 
  4. When the chicken is ready, move it to the side of the pan and add the spices. Cook for about a minute so that the spices are toasted. 
  5. Combine the chicken and spices and add the wine and broth. Scrape up any browned bits on the bottom of the pan. 
  6. Cover the pan and simmer the chicken for 20 minutes. 
  7. Add the cornstarch mixture to the simmering pot and stir until the curry mixture has thickened. 
  8. Top with chopped roasted cashews and serve over basmati rice. 
To Make the Rice
  1. Heat the oven to 350 degrees F. 
  2. In a 10 inch sauté pan, heat 2 tablespoons of the olive oil. Add the chopped celery stalk, chopped  carrot, and scallions. Cook until the vegetables are tender. 
  3. In a 3 to 4 quart casserole, stir together the rice, chicken broth, 1/4 cup olive oil, vegetable mixture, turmeric, and cinnamon. Add the currants, a large pinch of salt, and 1/4 teaspoon of pepper, and stir. 
  4. Cover the pot, place it in the oven, and bake for about 1 hour, stirring halfway through. 
  5. Remove from the oven, stir, season to taste with salt and pepper, and top with chopped parsley. 
curry, chicken, rice
Main dish
Indian

Did you make this recipe?
Tag @KarensKitchenStories on instagram and hashtag it #KarensKitchenStories
Created using The Recipes Generator


The chicken curry recipe was adapted from Michael Ruhlman, the author of many of my favorite books, including From Scratch, Twenty, and Ratio. Cooking your way through these books are like attending graduate school in cooking and baking.

The rice recipe is a Karen's Kitchen Stories original.




4 comments:

  1. Looks so delicious, love any curry with coconut, it give a nutty taste. Thank you for participating in today's event!

    ReplyDelete
    Replies
    1. Me too. Alas, there is no coconut in this dish =)

      Delete
  2. This stew looks wonderful and the rice is the perfect side dish. Happy 2020 Karen.

    ReplyDelete

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