Elizabeth Tipton

Cashew Chicken Curry March 10, 2014

Filed under: Uncategorized — Elizabeth @ 3:56 pm

Reminiscent of London’s curbside curry take-away
Hands-on time: 35 minutes Time-to-table: 90 minutes Makes 11 cups

* 1 tablespoon unsalted butter
* 1 large onion, diced
* 1 tablespoon minced garlic
* 1 tablespoon minced fresh ginger
* 1 – 3 tablespoons curry powder (see ALANNA’s TIPS)
* 1/2 – 1 teaspoon cumin
* 1/4 – 1/2 teaspoon cayenne pepper
* 1 teaspoon kosher salt
* 1 pound chicken thighs or breasts, cut in bite-size pieces (see
* 29 ounces canned diced tomato
* 1 pound carrots, diced
* 8 ounces sliced mushrooms
* 1/4 cup chopped fresh cilantro
* 1/4 cup ground cashews
* 1 cup nonfat yogurt
* 1/2 cup light coconut milk
* 8 ounces frozen peas

Melt the butter in a Dutch oven on medium high. Add the onion, garlic
and ginger and cook until soft. Stir in the next 5 ingredients (curry
through salt). Add the meat in batches, cooking each one through. Add
the tomato, carrots, mushroom and cilantro. Bring to a boil. Cover,
reduce heat to medium and cook for 45 minutes, stirring occasionally.
(Stop here if you’re cooking ahead.) Stir in remaining ingredients and
heat through but do not boil, about 5 minutes. Serve over basmati rice.
NUTRITION ESTIMATE This recipe is `Alanna-sized’ with reductions in
fat and portion size and additions of fiber-rich vegetables. Per Cup:
173 Cal (33% from Fat); 7g Tot Fat; 4g Sat Fat; 18g Carb; 5g Fiber;
472mg Sodium; 37mg Cholesterol; Weight Watchers 3 points


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