I recently had the opportunity to review NEW Silk Creamy Cashew and to also develop a recipe using the product. I'm so excited to share my recipe with you as it turned out remarkable!
{This is a sponsored post on behalf of NEW Silk Creamy Cashew. I received compensation and samples of the product in exchange for this review and for development of the following recipe. All opinions are my own.}
Using Silk's new product I was inspired to create this delicious Creamy Cashew Chicken Curry. My family and I are huge fans of curry and of Indian cuisine so the creaminess of the cashew milk seemed like a natural addition to this mild but savory dish. Typically yogurt or coconut milk are added to thicken and mellow with the flavours of curry however I found that by using Silk Creamy Cashew it complimented the flavour so well that I honestly almost couldn't tell it was my own homemade stuff!
One of the great things about New Silk Creamy Cashew is that it has just as much calcium as dairy milk with only 60 calories per serving, 33% less calories than skim milk!
When you take that into account in this recipe that makes for a less calorie dense curry! Typically curries can be quite high in calories but by using the cashew milk I was able to lighten it up a bit – plus I think it tasted even better!
The smell of the chicken simmering in the fragrant spices and sauce on the stove for the afternoon was absolutely divine! I continually had to stop myself from sticking a spoon in the pan and sampling it before it was ready.
The chicken curry was perfect served over a bed of steamed basmati rice. I found that by adding the cashew milk it created a pleasant subtle sweetness and made for an excellent mild curry. It was so deliciously flavorful and the spice was not overpowering at all.
NEW Silk Creamy Cashew is also perfect for your creamier recipes, such as ice cream or mashed potatoes and could even be used in baking – which I'll be trying shortly.
The most important part of trying out the cashew milk was not just how well it would work in my recipe but if my picky almost 2 year old son would enjoy it. Guess what? He did! I was actually quite surprized that he liked it but he drank it right up! Sometimes I have to really push him to finish all of his diary milk so this may make a good alternative or back up – especially since it's an excellent source of calcium and vitamin D.
I would highly recommend Silk Creamy Cashew and I look forward to using it in more recipes. It's available in stores in Canada right now.
For more recipe ideas using New Silk Creamy Cashew head on over to their Facebook page! They also love to hear your ideas and how you would use Silk Creamy Cashew, so please feel free to leave them a comment!
Have you tried Silk Creamy Cashew yet?
Print
Better than Restaurant – Silk Creamy Cashew Chicken Curry
Description
Better than Restaurant Creamy Cashew Chicken Curry
Ingredients
- 2 medium onions, chopped finely (or use food processor – don't puree though)
- ¼ cup fresh ginger, minced
- 3 cloves of garlic, minced
- 3 ½ tbsps curry powder
- 2 ½ tsp salt
- 2 tsp garam masala
- ¼ tsp cumin powder
- ¼ tsp cayenne pepper
- 1 (28 oz) can diced tomatoes
- 2/3 cup of butter, unsalted
- 2 ½ lbs, chicken thighs, bone in, skin removed
- ½ cup fresh cilantro (plus some more for garnish)
- ½ cup ground cashews (just take the whole cashews and grind them in a food processor)
- 1 cup NEW Silk Creamy Cashew
Instructions
- Melt butter in large skillet on Medium High Heat.
- Add garlic, onions and ginger. Cook for a few minutes, stirring until just softened.
- Add spices (curry powder, garam masala, cumin, cayenne pepper) and salt. Stir around making sure that it's well combined. Cook for a few minutes until spices become fragrant – about 2 min.
- Add the chicken and coat with the spices. Cook the chicken on all sides until no longer pink on the outside and absorbing some of the spices.
- Add diced tomatoes (including the juice) and the cilantro. Stir well until combined.
- Turn up the heat until everything starts to bubble then reduce the heat and simmer covered for about 1 hour, occasionally stirring.
- In the last 10 minutes of cooking add the ground cashews and the Silk Creamy Cashew milk. Combine well.
- Serve over steamed basmati rice or naan bread and garnish with additional cilantro if desired.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
