Curried chicken and cashews from Cooking Light Annual Recipes 2009: Every Recipe...A Year's Worth of Cooking Light Magazine by Cooking Light Magazine

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Notes about this recipe

  • Lindalib on January 25, 2014

    Dish has a unique flavor. After pureeing, you can't tell there are cashews in the dish. Warn anyone having a nut allergy. Excellent flavor. Don't over thicken the sauce as you will want to use some of the sauce if you make noodles and to keep the dish moist for leftovers. We used dried parsly instead of cilantro. Also, I added a teaspoon of actual powdered Curry (from Trader Joe's) just because I wanted it to have Curry in it.

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