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Thu Jun 20, 2019, 10:09 AM

Cashew Coconut Chicken Curry Recipe

So, this week as a continuation of the Indian cuisine we started last week with that lovely fresh salad/relish, we're doing this rich and delicious curry! Now, we take pains to go ahead and toast and burr mix our own spices for the curry powder, but if you have a favourite curry powder you like to use, that will certainly work for this dish. The thickening in this comes partially from the cashews/coconut, partially from the yams, and partially from the coconut milk!

Lots of room to personalize this recipe, of course. The spice mix can be altered to whatever you prefer. You can spice it up with hotter peppers, even fresh. Also, you can keep this vegetarian if you replace the chicken with tofu or TVP, and replace the chicken stock with vegetable stock or mushroom stock. Next week we'll be doing a recipe for raita that makes a delicious tangy topping for this curry.

We just got a new light to film with, and we're still getting used to it. I hope the video doesn't look too orange to everyone! We're a super low budget operating, and we're not used to having actual, y'know, gear.



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Reply Cashew Coconut Chicken Curry Recipe (Original post)
Saviolo Jun 2019 OP
trueblue2007 Jun 2019 #1
Saviolo Jun 2019 #2

Response to Saviolo (Original post)

Thu Jun 20, 2019, 02:05 PM

1. love Indian food !!!

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Response to trueblue2007 (Reply #1)

Thu Jun 20, 2019, 02:32 PM

2. This one has a bit of a Thai twist

What with all the coconut cream, the green mango powder, and the cashews, but the spice mix is otherwise pretty straight ahead Indian. Hubby has worked with some Indian and Sri Lankan cooks, and has received some good techniques from them. We'll likely be doing his saag paneer recipe sometime soon (except he uses feta, which is amazingly delicious).

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