Orange and Cashew Curry Recipe | Yummly

Orange and Cashew Curry

LA COCINA DE BABEL
11Ingredients
55Minutes
720Calories
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Description

A curry dinner is a great opportunity to experiment with spices, savory, sweet, spicy, you must try them all! This curry recipe features fresh ginger, orange peel, and cashews in a creamy garam masala curry sauce. All of the ingredients are slowly simmered together on a low heat for 30 minutes so that the flavors can combine and permeate every inch of this aromatic dish. Serve with basmati rice and naan.

Ingredients

US|METRIC
  • 1/2 onion (peeled and diced)
  • 2 garlic cloves (peeled and diced)
  • 1 centimeter fresh ginger (peeled and diced)
  • olive oil (or ghee)
  • 1 kilogram chicken breasts (sliced into thin strips)
  • 1 tablespoon garam masala
  • sea salt
  • 1 orange
  • 200 milliliters heavy cream
  • 100 grams cashews (unsalted)
  • cilantro (or parsley for garnish)
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    Directions

    1. Add the onion, garlic, and ginger to a food processor or mortar and pestle and process until a paste forms.
    2. In a cast iron skillet heat up a drizzle of olive oil or ghee and brown the chicken in batches. Remove from the oil and set aside.
    3. In the same pan, add more oil until the bottom of the pan is covered and add the vegetable paste you formerly made. Fry it for 2 minutes.
    View 5 More StepsDiscover more recipes from La Cocina de Babel

    NutritionView More

    720Calories
    Sodium22% DV520mg
    Fat71% DV46g
    Protein116% DV59g
    Carbs7% DV20g
    Fiber16% DV4g
    Calories720Calories from Fat410
    % DAILY VALUE
    Total Fat46g71%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol245mg82%
    Sodium520mg22%
    Potassium1320mg38%
    Protein59g116%
    Calories from Fat410
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A30%
    Vitamin C70%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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