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Better than Restaurant – Silk Creamy Cashew Chicken Curry


Better than Restaurant Creamy Cashew Chicken Curry


  • 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


  1. Melt butter in large skillet on Medium High Heat.
  2. Add garlic, onions and ginger. Cook for a few minutes, stirring until just softened.
  3. 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.
  4. 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.
  5. Add diced tomatoes (including the juice) and the cilantro. Stir well until combined.
  6. Turn up the heat until everything starts to bubble then reduce the heat and simmer covered for about 1 hour, occasionally stirring.
  7. In the last 10 minutes of cooking add the ground cashews and the Silk Creamy Cashew milk. Combine well.
  8. Serve over steamed basmati rice or naan bread and garnish with additional cilantro if desired.