Cashew Raisin Curry

Chicken Korma is one of my favorite Indian dishes. This is a produce-forward spin-off of that. I make it both as a vegetarian and as a chicken dish, and always love it!

This dish is: Gluten-Free   Sugar-Free Low Carb      Low Dairy

Cashew Raisin Curry You can download a pdf of the recipe to print here

Ingredients

Yield: 6 servings	Gluten-Free, Sugar-Free, Low Carb, Low Dairy
Group 1: 3/4 cup cashews 1/2 cup raisins 2 tbsp. margarine Group 2: 2 large yellow onions 5 garlic cloves 2 inches fresh ginger 4 roma tomatoes Group 4: 1 tbsp cilantro	Group 3: 1 can of chickpeas Water from chickpea can 2 heads of cauliflower, chopped 3 chicken breasts bite-sized (1 kg/2.2 Ibs) 2 tsp. ground coriander 1 tsp. paprika 1 tsp. yellow curry powder 1 tsp. ground cumin ½ tsp. mustard 1 cup of water 1/4 tsp. salt 2 sticks cinnamon 4 pods cardamom 1/4 inch fresh turmeric

Instructions:

1. Sauté Group 1 ingredients until cashews brown. Set aside.
2. Combine Group 2 ingredients in a blender. Add water as necessary.
3. Pour from blender into the pan and add Group 3 ingredients.
4. Cook covered at medium heat until chicken is almost cooked through.
5. Cook uncovered at medium heat until liquid has cooked out.
6. Turn off heat. Remove cinnamon sticks (rinse, and re-use later)
7. Add sautéd Group 1 ingredients and cilantro.  

Nutrition Facts

These nutrition facts are estimated using verywellfit.

To lower the fat content, lessen the amount of cashews. To take out all of the cholesterol, take out the chicken for a vegetarian dish.

This recipe is inspired by My Heart Beet’s Instant Pot Chicken Korma.

Here’s a preview of the printable recipe

Enjoy!