Coconut chicken curry with cashews from The New York Times by Madhur Jaffrey and David Tanis

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Notes about this recipe

  • Recipe Notes

    Can substitute vegetable oil or coconut oil for ghee. Mint and cilantro are optional garnishes.

  • ashallen on October 24, 2019

    Good curry with very nice flavor - would have been even better, I'm sure, if a few of the spices I used had been fresher! I also substituted carrots for parsnips since the latter weren't available. Despite a relatively large amount of lemon juice, final dish was well-balanced and didn't have a pronounced lemon flavor.

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