Instead of chicken, this curry recipe is really good with boneless pork chops. Cut into ½" pieces and proceed as written. Check out step-by-step photos here.
Recipe information
Yield
4 Servings
Ingredients
1
5
5
1
1
2
1
2
2
Preparation
Step 1
Real Talk: The spicy double-roasted cashews are incredibly addictive. Seriously, you should triple the recipe just for snacking purposes. And if you don’t feel like making rice, pick up a couple to-go containers from a neighborhood restaurant.
Step 2
Coarsely chop ½ cup cashews. Melt 1 Tbsp. butter in a large pot over medium heat. Cook chopped cashews and 1 tsp. sambal oelek, stirring occasionally, until nuts begin to toast (yes, you’re double-toasting them), 3–5 minutes. Scrape into a small bowl, season with salt, and set aside.
Step 3
Melt 2 Tbsp. butter in same pot over medium-high heat. Cook half of chicken, stirring occasionally, until just beginning to brown, about 3 minutes. Using a slotted spoon, transfer chicken to a small bowl. Repeat with remaining chicken and 2 Tbsp. butter.
Step 4
Cook onion in same pot, stirring occasionally, until translucent and just tender, 5–8 minutes; season with salt and pepper. Add ginger and remaining 4 tsp. sambal oelek and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Return chicken and any accumulated juices to pot. Stir in flour to coat and cook until warmed through, about 1 minute. Add milk and remaining ½ cup cashews; gently simmer, adding milk to thin if needed, until sauce is the consistency of heavy cream and chicken is cooked through, about 10 minutes. Season with salt and pepper, then stir in vinegar. Serve with rice and top with reserved cashews.
Step 5
Do Ahead: Curry can be made 1 day ahead; cover and chill.
Leave a Review
Reviews (14)
Back to TopSubbed coconut milk for cow’s milk, halved the butter, doubled the cashews, and tripled the sambal and this turned out great. Also added a bit of Garam masala which added a nice little kick. Bummer to have to make so many changes, but this recipe is a good start.
Mike
Ann Arbor, MI
1/31/2023
I followed the directions with skim milk (from powder because I'm using up covid supplies) and it was delicious alongside steamed broccoli. Next time I might use more salt and skip the flavored cashews, but no complaints here!
BookGrrrl
Edmonton Alberta
6/19/2021
I made it as directed. Even used skim milk. It came out rich and thick. Been hesitant to use coconut because of the fat and calories. Almost used plain yogurt. Tossed in some cauliflower about 5 minutes from the projected finish. All good.
Anonymous
North Carolina
11/25/2020
Omg loved this. The flavor was spot on. I see some concerns about the milk in the reviews, but it cooked down and thickened the way it was suppose to. I added a tad more ginger and sambal because I liked the ginger kick and the heat. Came out great!
adamleclair
Osaka, Japan
5/23/2020
I was a little hesitant to make this recipe based on some reviews - and to be honest, at first, I thought they might be right. The curry was pure white and (when using almond milk) a little odd as far as curries I have made; HOWEVER, It was delicious. I jammed my onions, chili paste, and ginger together on low heat (I forgot to cube the chicken and heat the pan to brown it) but it created this intense flavor. I definitely used more chili than the recipe called for (as I love it spicy) and added some curry powder (because of other reviewers). Overall, very tasty and easy to throw together with rice. Very, Very, VERY Tasty!
Anonymous
Tampa, FL
4/24/2020
This curry came out great! I know there are some concerns in the comments that this should have coconut milk instead of cow's milk, but I used the latter and the curry turned out delicious. I did swap cashews for roasted/salted peanuts (that's what I had in my fridge already), and it was very tasty. The spicy is very good, and just the right amount. I'd highly suggest this recipe, and it was very easy. Served it with warm naan - yum!!
heather eats
Montreal
4/15/2020
Yum! I followed others advice and used a can of coconut milk instead of cows milk. Also added a touch of turmeric. I’m very sensitive to spice, so I added only 3tsp of sriracha instead of 4. It was just spicy enough. We couldn’t find sambal oelek at TJ’s so we used their sriracha. So so good! Paired with 1 cup uncooked rice cooked however you cook your rice.
Anonymous
Portland, OR
9/29/2019