Directions:
- Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
- Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
- Add chicken and cook, stirring to coat, 3 minutes.
- Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
- Just before serving pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1247.05 Kcal (5221 kJ) | ||
| Calories from fat | 809.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.97g | 138% | |
|---|---|---|---|
| Cholesterol | 419.12mg | 140% | |
| Sodium | 1494.31mg | 62% | |
| Potassium | 1303.34mg | 28% | |
| Total Carbs | 22.19g | 7% | |
| Sugars | 7.64g | 31% | |
| Dietary Fiber | 4.29g | 17% | |
| Protein | 84.9g | 170% | |
| Vitamin C | 21.6mg | 36% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 8.1mg | 45% | |
| Calcium | 167.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 203.37 Kcal (851 kJ) | ||
| Calories from fat | 132.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.67g | 138% | |
|---|---|---|---|
| Cholesterol | 68.35mg | 140% | |
| Sodium | 243.7mg | 62% | |
| Potassium | 212.55mg | 28% | |
| Total Carbs | 3.62g | 7% | |
| Sugars | 1.25g | 31% | |
| Dietary Fiber | 0.7g | 17% | |
| Protein | 13.85g | 170% | |
| Vitamin C | 3.5mg | 36% | |
| Iron | 1.3mg | 45% | |
| Calcium | 27.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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