Cashew Chicken Curry
Chef Trent Blodgett
I have eaten many stews and curries throughout Africa and each one was so unique and intoxicatingly delicious. This recipe reminds me of a peanut stew I used to eat as a child and loved so much.
I used cashew butter in place of peanut butter, as my son has a mild peanut allergy, but either ingredient makes for a delicious dish. Instead of typical curry spices, I used our Marrakesh Sitar Moroccan Blend which has many similar spices to curry but also an Arabic influence. The result is so amazing! This curry makes the best leftovers, so be sure to save them in the fridge if there happens to be any left.
- 1.5 lb chicken thighs, boneless and skinless
- 2 red bell peppers, diced
- 2 small red onion or 1 large onion, diced
- 4 garlic cloves, minched
- 4 large carrots, cut into rounds, about 1/2 inch
3 Tbsp Marrakesh Sitar Moroccan Blend
- 1 Tbsp Pimentón De La Vera
- 5 butterball potatoes, cubed
- 3 cups of chicken stock
- .5 cup cashew butte
- 1 bunch of kale, sliced into strips
- Salt and lime juice to taste
- Heat a dutch oven over medium high heat and coat with oil
- Season chicken thighs with salt and brown them on both sides but don’t need to cook through. Remove to a plate.
- Add onions, bell peppers, and carrots and sauté for 5-8 minutes before adding the garlic.
- Cook 2-3 more minutes or until garlic begins to brown, add spices and stir to combine.
- Add chicken, stock and potatoes to the pot and simmer 30 minutes or so or until chicken is tender and potatoes begin to break down and the starch thickens the sauce.
- Add cashew butter and stir to mix.
- Add kale and cook until softened.
- Season with salt and lime juice.
- Serve over rice and garnish with scallions.