Creamy Cashew Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	79%	47%
fat	5%	3%
aromatics	28%	17%
salt	1%	1%
vegetables and beans	0%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

8 g	2 teaspoons kosher salt, or more to taste
5 g	2 teaspoons paprika
4 g	2 teaspoons garam masala
3 g	1.5 teaspoons ground cumin
2 g	1 teaspoon ground coriander
1 g	0.5 teaspoon cayenne pepper
1 g	0.5 teaspoon ground turmeric
907 g	2 pounds boneless, skinless chicken thighs
14 g	1 tablespoon vegetable oil
28 g	2 tablespoons butter, divided
150 g	1 yellow onion, chopped
12 g	4 garlic cloves, minced
33 g	2 tablespoons tomato paste
6 g	1 tablespoon minced fresh ginger root
240 g	1 cup chicken broth
473 g	2 cups cold water
90 g	0.75 cup whole roasted cashews
53 g	0.33333334326744 cup sliced green onions
33 g	0.33333334326744 cup freshly chopped cilantro
	1 lime, juiced

Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Very Delicious. I followed the directions except for the following: I added red peppers, sjiitake & baby bella mushrooms and celery along with the onion. My cashew milk didn't quite turn out. [My first time using my new processor. Most likely user error.] ” — a cook, 4★

“My main goal was to make a thick spicy sauce for this dish so I made the following adjustments to the ingredients: 1 cup roasted cashews to 2 cups cold water 2.5 tbsp tomato paste I also substituted 1 tsp of Sea Salt for Kosher Salt, and 1 tbsp Ground ginger f” — a cook, 5★