Chef, I'm Greg from Napa Valley. Your videos have enriched my family's life and given us many memories working together in the kitchen. Great sense of humor and production value. Thank you!
If you love garlic naan, you really should try eating a nice curry, the bread in your hands, you kind of pick up the curry with the bread. As someone who has grown up using knife and fork, or just a fork for curries, eating in this way really changes the experience. The only issue I had was that I would very soon run out of naan lol. I would suggest a quality butter chicken curry recipe, my favourite curry for you but you have to be up to a significant challenge, usually the quality curry recipes take considerable time and effort but if you manage to get them right, few foods are better in my opinion. My Dad is awesome at cooking curries but I can cook from exactly the same recipe and it will be nowhere near as good as his.
I just made this and the garlic naan for me and my boyfriend. It took me a long time to convert the measurements and figuring out the timing for the two recipes to get done at the same time. But I tell you. This was amazing! It scratched every itch I had concerning Indian food, plus more. My boyfriend even said that this was his new favourite dish, and that this might be the best thing he has ever had. ❤️🤤 Thank you Chef John! This created a light in all of this corona madness. ❤️
Another great recipe! I have tried many of your recipes (sweet as well as savory) , and they are always a great success. I also wanted to add my 5 cents on the garam masala matter. Being married to an Indian, I spent 13 years in India where I learnt to cook Indian food from my mother-in-law who is an excellent cook. "Garam masala" means roasted / heated spices, because whole spices are heated up on a frying pan before being crushed. In our version of garam masala, we roast together - jeera (cumin seeds), black pepper corns, cloves, black cardamom, green cardamom, and Indian cinnamon (flat). Cumin is taken in bigger quantity than the other spices. We roast them lightly just till the spices become fragrant (mixing inbetween for even roasting). The end result is a very fragrant mixture (sometimes, I put extra cinnamon just to add a bit of extra aroma and sweetness). The spice is very versatile and ends up in most of our family recipes and in all of the chicken-/goat-/lamb marinades.
Considering the extremely high fat content of Cashews, it actually makes a lot of sense that they would make a great pseudo-cream. Great video as always chef.
Just made this for dinner and it was AWESOME. Even with chicken breast, which is what I had thawed. It's going into the rotation. And that cashew cream was a revelation. It worked so to thicken along with the creamy flavor.
"If I had a time machine I would go back and stop all great wars but not before saving a few cashews to garnish the curry" That's how you prioritize as a chef to make the food perfect for your guests! haha love Chef John!
Hubby and I tried this tonight and it was off the hook tasty. Definitely restaurant worthy. Even my 2 very picky kids ate and enjoyed it. One thing I would say is, use the kosher salt if you can because regular table salt is saltier. But if you use table salt use less than the receipt amount.
I've made this twice this week. I added a little milk to loosen the gravy. I may use coconut milk next time along with the cashew cream. Unbelievably good. The family loves it as much as I do. I will be making this at the firehouse. It's a winner.
I recently started making my own curries, and I found out I’m Really good at it. Like near restaurant quality. I’ve been freezing them and sending them to my mom.
Chef, I made this the other night, and I must say, it turned out incredibly delicious!!!! I was very proud of myself, and really, glad I made this. I watched the video about a hundred times, and read the blog about as many. The only thing I missed was the Cilantro at the end. I just flat out forgot to buy it when I bought the other spices. And the Cashew milk was incredible! Thanks Chef John, I cant wait to make this again!!
I wanted to try this but didn't want to wait for the chicken to thaw, then be marinated. So I made it with shrimp, and used the shells to make the broth for the recipe. The results were superb! Thanks Chef John, you're the Arthur Treacher of cooking teachers!
Made this dish tonight for my friends and family and every single thing about it was perfect!! Made the recipe as it was, just made a recipe and a half to make up for the extra pound of chicken I used. The sauce was so creamy, dreamy, and delicious, the thigh meat was perfect, and just like Chef John said, the cashew cream was just perfection! I actually completely did forget this was not made with real cream, as probably expected as that seems to say. I was slightly skeptical just because I thought I’d do something to mess it up, but the sauce cooked down perfectly, the meat was tender, and again, the spice amount was spot on in adding all necessary flavors this dish needed. Chef John always makes these spice mixtures that turn out to be so versatile for many different things, and this one is up there with the spice mix I believe he used for either a whole chicken or turkey recipe he did some time back. If you’re thinking about making this dish, don’t second guess it! Don’t change anything unless it’s to maybe double the sauce. I will definitely be making this again! And like I said, I made a batch and a half of this recipe and it easily fed 5 of us with about 1 1/2 cups of left overs...that of which I am excited to have for lunch tomorrow! Made it with jasmine rice (because I prefer it over basmati). And as I further think of this, I do have to say I slightly lied in not altering it. I did leave out the green onion and cilantro at the end because I forgot the green onion and a friend of mine detests cilantro. So I used those as dish finishers and had them sprinkled over top along with the lime and that added extra freshness and zest ness to it which was very refreshing! So I do recommend that if you have to make any very minor adjustments in that area. 😃 Okay, my novel has come to a close. Go make this if you live for butter chicken. You will not REGERT! 😆😎👉🏼
OMG. Made this tonight with the Garlic Naan bread. I used 1lb. of chicken and halved the recipe (just my wife and me), used rice Pad Thai noodles instead of rice and have an entire 'nother meal to look forward to. Thank you Chef John!
I've been making cashew cream for years (my hubby can't tolerate casein in dairy). However, this is the first time I've seen it made so quickly, without hours of soaking the cashews first. Thanks Chef John!
Okay so I made this tonight for family and it was AWESOME!!! I averted disaster with the cashew purée that my stupid blender didn’t liquidise properly but all was well in the end. I added carrot and potato chunks because I couldn’t be bothered doing a seperate Veges dish. Otherwise I followed it to the letter and it’s now going to be revisited time and time again. Had a meringue roulade for dessert. It was perfect. Thanks for your great recipes. I’d love to see a yellow curry!!! Xxxx
Looks great, and the chicken... 🤤🤤🤤 Here in Thailand we also use cashew nuts in many dishes, it's so good! I don't have any recipe with cashew nuts yet, but that makes me want to do one! 😍
Just finished watching the naan video less than a minute ago, and you mentioned this coming out. So I prayed, and what do you know, four hours ago. Luckily I'm eating delicious food right now so I don't have to hate my life for 9 minutes when I click play.
Hello Chef, I’m sooo glad I came up with your videos. You’ve help me so much on this quarantine. Today I made this creamy cashew chicken, and 2 weeks ago the chicken Tikka Masala. Even though they are quite the same (except one is made with coconut milk and this one with cashew milk); they are both spectacular. The cashew milk substitute is amazing. Thank you! I’ll keep on trying your creations. Saludos from México.
Chef John thank you so much for this recipe! It was the best dish I have ever made in my life!! Sooooo delicious. I added zucchini and carrots for some veggies and then I did put in some Greek yogurt to thicken up the sauce cuz it wasn't quite as thick, even after simmering on low for 20 minutes. Whenever I get to travel again I will be making this for my mom. Thanks again, it was delicious 😋
Another gem for the list. I will be trying that cashew cream for several recipes and ideas running through my head (Recently started seeing a girl who is Vegan and accepts that I eat meat, but I don't want to cook 2 different meals so I go with things that can have meat elements added in the end. This should help with several "cream" related components.) Now all I have to do is perfect a plant based patty for burger nights (That's my current Food Wish ;P).
I have to say that I was skeptical of the whole cashew cream sauce (like Chef John was). . . Chef John knows his stuff! MAN that was a good dish! Thumbs up from my family as well!
Just to let you know, while at the store yesterday, my husband started to get grated Parmesan. I might have yelled at him, “have you not listened to Chef John?!?!? No pre grated cheese!”
Just made this... really, really excellent recipe. I didn't sub or change anything, but was liberal with the lime squeezing - this one really benefits from the shot of acidity. I'd highly recommend doing at very least a 30 minute simmer, which gives all the flavors time to get to know each other, and gets the chicken a bit more tender. I went up closer to 45-60 minutes because I cut my chicken pretty big, and it turned out great. I gotta say, I was a little skeptical about the cashew cream too, even after watching Chef John do it right in front of our eyes 😅, but it worked absolutely perfectly. I was surprised at how fast the cashew cream tightened up the sauce too, definitely faster than cream. Edit: This was even better the next day for leftovers! Just fantastic - the flavor really developed and deepened a lot. Total keeper recipe.
This recipe is butter chicken,only difference grind cashew nuts in the beginning with all spices and add to the chicken,marinate and cook in butter.at the end add heavy cream.
I made this exactly according to recipe and it is *wonderful.*. I didn’t know if my not-very-sturdy blender would be able to handle the cashews but there was no problem. Measuring and prep are the keys to putting this together without panic. Friends all want to have this again. It does make four good servings. And don’t spare the limes.
Cheers Chef John. Just wanted to add that if you marinate the chicken with yogurt in addition to the spices, it will come out superbly juicy, and works really well with chicken breast. That way it won’t dry out while cooking. Also using ghee is the way to go, you can just skim the milk solids if you’re using butter. Love from Ohio!
Looks delicious ☺I make it all the time ...sometimes with meat balls instead of chicken pieces and it turns out yummy .... a few changes I've adopted over time for a smoother texture and taste 1.soak the cashews overnight in water before blending them 2.blend the onion -tomato-spice paste after frying it 3.add a pinch of sugar and lime juice a few mins before taking it off the stove . 4.dried fenugreek also enhances the flavour 👍
To make it more authentic use finely chopped red onions, cook until golden brown and then add the ginger & garlic. Cook until the raw smell goes away and then add the spice mix and cook. Then add tomatoes/paste.
Amazin'!! I am looking at it and can't stop myself from eating. I use to order from Indian restaurants and now I partially understand why the consistency of the sauces. Really tasty, thank you.
A couple of critiques.. 1) Don't put the Garam masala at the beginning. The flavour goes away when the dish gets cooked. We normally put garam masala at the very end (may be stir for a couple of minutes after that and take it off heat). 2) we generally caramelize the onion much more than what I saw in the video. Thank you Chef John for your wonderful dishes nevertheless. You are an TH-cam gem!!
I made this today and I could not believe how good this way! Literally no different from a restaurant! Completely forgot the stock, but it wasn't a miss.
I just made this but replaced all the ingredients with butter and my pantheon of gods was it good! Thank you, sheff Chawn! You will be added into my pantheon for sure.
Hey I just cooked the same thing today but with normal cream instead of cashew, and a spoonful of almond butter in it. Super good, I will definitely go full nuts next time :)
I decided to try using almonds in place of cashews since they were much cheaper at my grocery store and I've always been a fan of almond milk. The didn't blend quite as neatly as the cashews seemed to in the video and the "cream" tasted gritty and was filled with chunks but when I added everything to the curry and reduced it the curry tasted great and was difficult to distinguish from the times I made this recipe with standard heavy cream.
It's pretty similar just replace the cashews and use less salt as the pistachios are salty use fresh chopped tomato 🍅 and if you like it real Indian style then also a fresh green chilly add it with the ginger and garlic! Enjoy
Saw this video in the morning after waking up and since I was very hungry and had nothing to do today I gave this a shot. Danm that was delish ! Ty John :)
Chef John!!! All 12 of your paleo fans thank you for this recipe! I’ve previously used coconut milk for my curries, but the cashew cream is superior in my opinion. Delicious! Thanks!
*attempts to make cashew chicken, fire department gets called* damn, I just wanted some cashew chicken to go with my naan bread that I burned too. *shurgs*
Chef John! I have loved how you say "freshhly" for the last 4 years! Sorry if it isn't as long enough but I'm a young guy and a late bloomer and I love your videos! Also, admittedly, I've only been able to try out a handful of your recipes but all of them turned out legendarily delicious! Thank you so much! :)
I made this a few days ago and MAN it is good! Chef John's right, you don't even taste the cashew! This has definitely joined my "favorite meals" bookmark folder.
I was SO with you .... right up until the dreaded cilantro was tossed into that divine looking dish! I know, I know... I can leave it out because I'm the boss of what to toss. But for those of us with a physiological aversion to that particular herb, its ubiquitous use now-a-days wears on the culinary psyche at times. But seriously.... cashew cream. I'm remembering that for the future!
@@leonardotube Is there nothing culinary that makes YOU gag? :-) Cheese Whiz? Artificial watermelon flavor? Horseradish? We all have something we have and aversion for. I got Cilantro. What's yours?
Made this tonight, DELICIOUS!!!! Also made the naan and wow!!! Dipping it in garlic butter is incredible. Thank you!!!!! BTW, your videos are fantastic and appreciated 😊
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/270885/Creamy-Cashew-Chicken-Curry/
Chef, I'm Greg from Napa Valley. Your videos have enriched my family's life and given us many memories working together in the kitchen. Great sense of humor and production value. Thank you!
I made the garlic naan and was blown away by how awesome it was thanks so much for sharing this to go with the garlic naan.
Chef John you're my hero ❤
If you love garlic naan, you really should try eating a nice curry, the bread in your hands, you kind of pick up the curry with the bread. As someone who has grown up using knife and fork, or just a fork for curries, eating in this way really changes the experience. The only issue I had was that I would very soon run out of naan lol. I would suggest a quality butter chicken curry recipe, my favourite curry for you but you have to be up to a significant challenge, usually the quality curry recipes take considerable time and effort but if you manage to get them right, few foods are better in my opinion. My Dad is awesome at cooking curries but I can cook from exactly the same recipe and it will be nowhere near as good as his.
Finally something to put with my garlic naan...
Orangeglo112 Finally?! It’s been 2 days! Haha!
@@SNAPZ46 That wasn't even a fucking whoosh moment
@@givemesubssoicangetaplaybu5183 whoosh
I cooked this tonight and it is hands down the best chicken curry I have ever had. The kids did not leave any leftovers.
"I like yankin on cows". You are this millennium's Shakespeare
I just made this and the garlic naan for me and my boyfriend. It took me a long time to convert the measurements and figuring out the timing for the two recipes to get done at the same time. But I tell you. This was amazing! It scratched every itch I had concerning Indian food, plus more. My boyfriend even said that this was his new favourite dish, and that this might be the best thing he has ever had. ❤️🤤
Thank you Chef John! This created a light in all of this corona madness. ❤️
Another great recipe! I have tried many of your recipes (sweet as well as savory) , and they are always a great success. I also wanted to add my 5 cents on the garam masala matter. Being married to an Indian, I spent 13 years in India where I learnt to cook Indian food from my mother-in-law who is an excellent cook. "Garam masala" means roasted / heated spices, because whole spices are heated up on a frying pan before being crushed. In our version of garam masala, we roast together - jeera (cumin seeds), black pepper corns, cloves, black cardamom, green cardamom, and Indian cinnamon (flat). Cumin is taken in bigger quantity than the other spices. We roast them lightly just till the spices become fragrant (mixing inbetween for even roasting). The end result is a very fragrant mixture (sometimes, I put extra cinnamon just to add a bit of extra aroma and sweetness). The spice is very versatile and ends up in most of our family recipes and in all of the chicken-/goat-/lamb marinades.
I made this. Chef John is absolutely right. Creamy and rich. Nothing missing. I love the lime at the end.
Considering the extremely high fat content of Cashews, it actually makes a lot of sense that they would make a great pseudo-cream. Great video as always chef.
Just made this for dinner and it was AWESOME. Even with chicken breast, which is what I had thawed. It's going into the rotation. And that cashew cream was a revelation. It worked so to thicken along with the creamy flavor.
"If I had a time machine I would go back and stop all great wars but not before saving a few cashews to garnish the curry" That's how you prioritize as a chef to make the food perfect for your guests! haha love Chef John!
Hubby and I tried this tonight and it was off the hook tasty. Definitely restaurant worthy. Even my 2 very picky kids ate and enjoyed it. One thing I would say is, use the kosher salt if you can because regular table salt is saltier. But if you use table salt use less than the receipt amount.
Chef John you're the mean machine of your dairy free heavy cream.
I've made this twice this week. I added a little milk to loosen the gravy. I may use coconut milk next time along with the cashew cream. Unbelievably good. The family loves it as much as I do. I will be making this at the firehouse. It's a winner.
I recently started making my own curries, and I found out I’m Really good at it. Like near restaurant quality. I’ve been freezing them and sending them to my mom.
Do you use msg?
@@mesiroy1234 never touch the stuff. I bought some to make a chicken dish once and never used it again.
Chef, I made this the other night, and I must say, it turned out incredibly delicious!!!!
I was very proud of myself, and really, glad I made this.
I watched the video about a hundred times, and read the blog about as many.
The only thing I missed was the Cilantro at the end.
I just flat out forgot to buy it when I bought the other spices.
And the Cashew milk was incredible!
Thanks Chef John, I cant wait to make this again!!
Chef John, I made this today. It was AMAZING! My wife loved it. Love your channel. I make many of your recipes.
I wanted to try this but didn't want to wait for the chicken to thaw, then be marinated. So I made it with shrimp, and used the shells to make the broth for the recipe. The results were superb! Thanks Chef John, you're the Arthur Treacher of cooking teachers!
I can almost smell all those spices simmering in that sauce. Absolutely amazing.
Just tried this recipe and followed it exactly! Tasted perfect!!! The cashew based cream thickened quickly and beautifully! It works!!!
Thank you, Chef John!! I made this for dinner last night and my hubby loved it! Tender chicken that cut easily with a fork and flavourful yummy sauce.
Made this dish tonight for my friends and family and every single thing about it was perfect!! Made the recipe as it was, just made a recipe and a half to make up for the extra pound of chicken I used. The sauce was so creamy, dreamy, and delicious, the thigh meat was perfect, and just like Chef John said, the cashew cream was just perfection! I actually completely did forget this was not made with real cream, as probably expected as that seems to say. I was slightly skeptical just because I thought I’d do something to mess it up, but the sauce cooked down perfectly, the meat was tender, and again, the spice amount was spot on in adding all necessary flavors this dish needed. Chef John always makes these spice mixtures that turn out to be so versatile for many different things, and this one is up there with the spice mix I believe he used for either a whole chicken or turkey recipe he did some time back. If you’re thinking about making this dish, don’t second guess it! Don’t change anything unless it’s to maybe double the sauce. I will definitely be making this again! And like I said, I made a batch and a half of this recipe and it easily fed 5 of us with about 1 1/2 cups of left overs...that of which I am excited to have for lunch tomorrow! Made it with jasmine rice (because I prefer it over basmati). And as I further think of this, I do have to say I slightly lied in not altering it. I did leave out the green onion and cilantro at the end because I forgot the green onion and a friend of mine detests cilantro. So I used those as dish finishers and had them sprinkled over top along with the lime and that added extra freshness and zest ness to it which was very refreshing! So I do recommend that if you have to make any very minor adjustments in that area. 😃 Okay, my novel has come to a close. Go make this if you live for butter chicken. You will not REGERT! 😆😎👉🏼
Chicken and Cashews are best friends 😌👌🏻
OMG. Made this tonight with the Garlic Naan bread. I used 1lb. of chicken and halved the recipe (just my wife and me), used rice Pad Thai noodles instead of rice and have an entire 'nother meal to look forward to. Thank you Chef John!
My granny has warned me about the nooks & crannies in chicken thighs for years! YEARS!
Your granny was a dirty girl.
I'd be more concerned about nooks and grannies in chicken thighs
I'd be more concerned for nooks and crannies in grannies thighs
@@markonino12 I'd be more concerned for Cocks and Fanny's and in granny thighs
I've been making cashew cream for years (my hubby can't tolerate casein in dairy). However, this is the first time I've seen it made so quickly, without hours of soaking the cashews first.
Thanks Chef John!
Was just looking for a chicken curry recipe for tonight when this video notification appeared! Must be destiny.
That feeling must have been devine. (Yes I know, it spells divine)
More like, It was predestined.
@@davidr.2633 You did'nt get the joke.
Okay so I made this tonight for family and it was AWESOME!!! I averted disaster with the cashew purée that my stupid blender didn’t liquidise properly but all was well in the end. I added carrot and potato chunks because I couldn’t be bothered doing a seperate Veges dish. Otherwise I followed it to the letter and it’s now going to be revisited time and time again. Had a meringue roulade for dessert. It was perfect. Thanks for your great recipes. I’d love to see a yellow curry!!! Xxxx
Love how easy it was and how I have all those ingredients! So excited as I've been wanting to cook more Indian dishes! Thank you!
Made this on Sunday. It was fantastic! It was even better on the second day. The cashew cream is outstanding.
Looks great, and the chicken... 🤤🤤🤤
Here in Thailand we also use cashew nuts in many dishes, it's so good! I don't have any recipe with cashew nuts yet, but that makes me want to do one! 😍
Just finished watching the naan video less than a minute ago, and you mentioned this coming out. So I prayed, and what do you know, four hours ago. Luckily I'm eating delicious food right now so I don't have to hate my life for 9 minutes when I click play.
Hello Chef, I’m sooo glad I came up with your videos. You’ve help me so much on this quarantine. Today I made this creamy cashew chicken, and 2 weeks ago the chicken Tikka Masala. Even though they are quite the same (except one is made with coconut milk and this one with cashew milk); they are both spectacular. The cashew milk substitute is amazing. Thank you! I’ll keep on trying your creations. Saludos from México.
Chef John thank you so much for this recipe! It was the best dish I have ever made in my life!! Sooooo delicious. I added zucchini and carrots for some veggies and then I did put in some Greek yogurt to thicken up the sauce cuz it wasn't quite as thick, even after simmering on low for 20 minutes. Whenever I get to travel again I will be making this for my mom. Thanks again, it was delicious 😋
More like dreamy cashew chicken ❣️
Another gem for the list. I will be trying that cashew cream for several recipes and ideas running through my head (Recently started seeing a girl who is Vegan and accepts that I eat meat, but I don't want to cook 2 different meals so I go with things that can have meat elements added in the end. This should help with several "cream" related components.) Now all I have to do is perfect a plant based patty for burger nights (That's my current Food Wish ;P).
I love his accent and the intonation of his speech.
Just made it! Absolutely delicious. Paired it with the naan recipe and some steamed carrots. One of the best meals of my life. Thank you Chef John!
"if you're throwing away your accumulated juices, then we can't be friends". #lifelesson #friendshipgoals
I have to say that I was skeptical of the whole cashew cream sauce (like Chef John was). . . Chef John knows his stuff! MAN that was a good dish! Thumbs up from my family as well!
Just to let you know, while at the store yesterday, my husband started to get grated Parmesan. I might have yelled at him, “have you not listened to Chef John?!?!? No pre grated cheese!”
Just made this... really, really excellent recipe. I didn't sub or change anything, but was liberal with the lime squeezing - this one really benefits from the shot of acidity. I'd highly recommend doing at very least a 30 minute simmer, which gives all the flavors time to get to know each other, and gets the chicken a bit more tender. I went up closer to 45-60 minutes because I cut my chicken pretty big, and it turned out great.
I gotta say, I was a little skeptical about the cashew cream too, even after watching Chef John do it right in front of our eyes 😅, but it worked absolutely perfectly. I was surprised at how fast the cashew cream tightened up the sauce too, definitely faster than cream.
Edit: This was even better the next day for leftovers! Just fantastic - the flavor really developed and deepened a lot. Total keeper recipe.
PLEASE do butter chicken. Its one of the dishes on my death row final meal
KJS UD yes!
Recipetin Eats has a great recipe: th-cam.com/video/shwVCPAxU5E/w-d-xo.html
try John's chicken Tikka masala. It's absolutely amazing!
This recipe is butter chicken,only difference grind cashew nuts in the beginning with all spices and add to the chicken,marinate and cook in butter.at the end add heavy cream.
@@Belle-de-nuit another difference, the chicken in butter chicken is marinated with yoghurt, the same spices, ginger and garlic paste too!
I made this exactly according to recipe and it is *wonderful.*. I didn’t know if my not-very-sturdy blender would be able to handle the cashews but there was no problem. Measuring and prep are the keys to putting this together without panic. Friends all want to have this again. It does make four good servings. And don’t spare the limes.
"If times are tough" lmao love your jokes!
Cheers Chef John. Just wanted to add that if you marinate the chicken with yogurt in addition to the spices, it will come out superbly juicy, and works really well with chicken breast. That way it won’t dry out while cooking. Also using ghee is the way to go, you can just skim the milk solids if you’re using butter. Love from Ohio!
Would make extra sauce. When all the chicken's done, it'd be nice to just have some sauce with naan or rice. Mmmm. #straightsauce #chugchickencurry
This was an excellent Sunday dinner! The cashew cream did exactly what you said it would. This is rich and creamy! We may never do Thai takeout again!
Who said the sentence along with Chef John: “If you’re throwing away accumulated juices, we can’t be friends.”
That would be me.
Looks delicious ☺I make it all the time ...sometimes with meat balls instead of chicken pieces and it turns out yummy .... a few changes I've adopted over time for a smoother texture and taste
1.soak the cashews overnight in water before blending them
2.blend the onion -tomato-spice paste after frying it
3.add a pinch of sugar and lime juice a few mins before taking it off the stove .
4.dried fenugreek also enhances the flavour 👍
I am the Batman of my fatman?? hahaha...
It's actually, "Batman of my fat, man." The comma is key. It's like, "I'm not a business man, I'm a business, man."
@@foodwishes yes, one single comma makes ALL THE DIFFERENCE, chef John! LOL
@@foodwishes The old, "Let's eat grandma!" vs "Let's eat, grandma!"
Wait, who's eating their grandma?
@@danielwindecker3937 Doesn't everyone at least once...?
Just made this and it came out amazing! I'm no cook but you gave me the courage to do this and its wonderful. Thank you thank you thank you
To make it more authentic use finely chopped red onions, cook until golden brown and then add the ginger & garlic. Cook until the raw smell goes away and then add the spice mix and cook. Then add tomatoes/paste.
I just made this recipe and it is as good as it looked! Very tasty! I will definitely make it again!
I'm gonna need to make this with some garlic naan chef john!
Amazin'!! I am looking at it and can't stop myself from eating. I use to order from Indian restaurants and now I partially understand why the consistency of the sauces. Really tasty, thank you.
"Fresh-(ly) chopped cilantro"
You are after all, the winner winner, of your chicken dinner.
Thank you for introducing the magic of cashew in cooking to the masses!
Am I the only one binge-watching Chef John?
No, you' re not THE ONLY one.. 🙈
@@apunktgpunktausopunkt6832 ASMR with a purpose!
Nope. Started in March. Still going.
A couple of critiques..
1) Don't put the Garam masala at the beginning. The flavour goes away when the dish gets cooked. We normally put garam masala at the very end (may be stir for a couple of minutes after that and take it off heat).
2) we generally caramelize the onion much more than what I saw in the video.
Thank you Chef John for your wonderful dishes nevertheless. You are an TH-cam gem!!
I felt like I waited so long for this video! my garlic naan was lonely. LOL
whats garlic nson?
I made this today and I could not believe how good this way! Literally no different from a restaurant! Completely forgot the stock, but it wasn't a miss.
It was my first time eating/making curry. And my dad loved it so much that he wants to make it, also clean his plate!!!
“Devastatingly effective” is now a part of my resume.
I'm going to cook (and eat) this on monday, but I can already safely upvote it right now because I know it will be fantastic.
I love the mom jeans 🤩😄
I just made this tonight, and I think it’s the best thing I’ve ever cooked. Thanks so much! I’m gonna make this so much in the future!
*_"CASHEW!!"_*
Bless you.
"Pâte à Choux!!"
Gesundheit.
Love it!
Fancy peanut sauce :).
Made this, the lime added just the right acid that I’ve never had with other Indian food. Made it YUM, thanks John!!!!
You had me at Cashews!! Sincerely, devastatingly lactose intolerant 😌
You had me at hello ???
I just made this but replaced all the ingredients with butter and my pantheon of gods was it good! Thank you, sheff Chawn! You will be added into my pantheon for sure.
Why food wishes exists, I don't know
The fact that he exists, I now believe that god really does send human blessings
Aw John, you have the best recipes. And, I can listen to you narrate all day☺
"Or if times are tough, you can use water." Oh my god chef, I feel acknowledged :'(
Hey I just cooked the same thing today but with normal cream instead of cashew, and a spoonful of almond butter in it. Super good, I will definitely go full nuts next time :)
That "except for the butter" in the end killed me xD
I decided to try using almonds in place of cashews since they were much cheaper at my grocery store and I've always been a fan of almond milk. The didn't blend quite as neatly as the cashews seemed to in the video and the "cream" tasted gritty and was filled with chunks but when I added everything to the curry and reduced it the curry tasted great and was difficult to distinguish from the times I made this recipe with standard heavy cream.
Please make a pistachio chicken korma! My local curry place used to make them and then they closed down.. 😞😞 would love to know how to make it x
That sounds really interesting! I’d like to see this too
I third this!!!!! Please!
Pistachios are one of my favorite things, so I'll add my vote! You should go to his blog and request it.
It's pretty similar just replace the cashews and use less salt as the pistachios are salty use fresh chopped tomato 🍅 and if you like it real Indian style then also a fresh green chilly add it with the ginger and garlic! Enjoy
13binay there’s no tomatoes in korma though ?
Saw this video in the morning after waking up and since I was very hungry and had nothing to do today I gave this a shot. Danm that was delish ! Ty John :)
I want to like this video more than one time.
Chef John!!! All 12 of your paleo fans thank you for this recipe! I’ve previously used coconut milk for my curries, but the cashew cream is superior in my opinion. Delicious! Thanks!
*attempts to make cashew chicken, fire department gets called* damn, I just wanted some cashew chicken to go with my naan bread that I burned too. *shurgs*
It's not nan bread omg!!!!!!! It's just nan.
You are making cooking sound hard
I shurg when I mess up too.
@@Al-fm8kh It's Naan, with 2 As
You as well are the master of your own kitchen disaster :-)
Yet another, mouth watering and completely tantelizing dish from Chef John. I can't wait to try it!
Our dirty but flavorful pan...…………......lol...…….wearing your mom jeans lol love you
😂😂
I'm drunk and Swedish and I love your videos John!
This is the second time that I am early for a food wishes video. *buys a lottery ticket*
We always tend to use coconut milk in our curries, but I'd love to try this out as well!
Chef John! I have loved how you say "freshhly" for the last 4 years! Sorry if it isn't as long enough but I'm a young guy and a late bloomer and I love your videos! Also, admittedly, I've only been able to try out a handful of your recipes but all of them turned out legendarily delicious! Thank you so much! :)
i find that curries taste better after theyve spent 24 hours in the fridge
True and anything saucy, even italian sauces, beans, etc.
They do.
Agree!! The actual real taste of all spices mixed together comes out after a day spent in fridge
Lasagna!
I made this Yesterday, such an easy dish to make, and tastes SUPERB ! ! !
Yummy chicken curry
OMG the cashew cream trick is Brilliant!!!!THANK YOU !!!!
“If you’re throwing away accumulated juices, we can’t be friends.” -Chef John 😜😂
I made this a few days ago and MAN it is good! Chef John's right, you don't even taste the cashew! This has definitely joined my "favorite meals" bookmark folder.
You all can be the Stephen Curry of your Chicken Curry.
I'll be the Bill Murray of my Chicken Curry😎
I tried this recipe today and damn it was SO GOOOOOOOOOOD but I added some curry powder with the chicken as well 🥰
Add chicken stock. If times are hard just use water 😂
I love how appetizing "accumulated juices" sounds! YUMMY!!!
I was SO with you .... right up until the dreaded cilantro was tossed into that divine looking dish! I know, I know... I can leave it out because I'm the boss of what to toss. But for those of us with a physiological aversion to that particular herb, its ubiquitous use now-a-days wears on the culinary psyche at times. But seriously.... cashew cream. I'm remembering that for the future!
Right there with you. I don’t have the “cilantro tastes like soap and burning” gene, I just hate anything mint-adjacent.
Cilantro is godlike, you plebeians.
@@leonardotube Is there nothing culinary that makes YOU gag? :-) Cheese Whiz? Artificial watermelon flavor? Horseradish? We all have something we have and aversion for. I got Cilantro. What's yours?
@@DvorahDavida5778 Liver.
@@leonardotube There now... don't you feel better? :-))) Liver, properly cooked (in my world) is lovely. You take cilantro, I'll take liver!
Made this tonight, DELICIOUS!!!! Also made the naan and wow!!! Dipping it in garlic butter is incredible.
Thank you!!!!! BTW, your videos are fantastic and appreciated 😊