Serves 4


  • ⅓ cup roasted cashews
  • 2 Tbsp. canola oil, divided
  • 1½ pounds boneless, skinless chicken thighs, cut into 1½ pieces
  • 1 yellow onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 Tbsp. peeled, minced ginger
  • 1 Thai chili or serrano chili, seeded and finely chopped
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 2 tsp. kosher salt, plus more to taste
  • ½ tsp. cayenne
  • ½ tsp. ground fennel seed (optional)
  • 1 (15-ounce) can diced tomatoes
  • 1 (5-ounce) package baby kale
  • ½ cup plain yogurt, preferably whole milk
  • ½ cup cilantro leaves, for garnish
  • 2 cups cooked basmati or jasmine rice, for serving


    Active time: 30 minutes
    Total time: 1 hour 20 minutes

    Using a food processor fitted with a metal blade, pulse cashews until finely ground. Set aside.

    In a large pot, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to a bowl. Return pot to heat and add remaining 1 Tbsp. oil, then onion, garlic, ginger and chili. Cook, stirring frequently, until onions are golden brown, about 4 minutes. Add coriander, cumin, paprika, salt, cayenne, cardamom and fennel seed (if using) and cook, stirring frequently, until spices are toasted, about 1 minute.

    Add tomatoes, reserved cashews and reserved chicken, along with any juices. Bring mixture to a boil. Reduce heat, cover and gently simmer, stirring occasionally, until chicken is tender, about 30 minutes. Uncover and stir in kale and yogurt; let simmer 5 minutes to blend flavors. Season with salt to taste. Garnish with cilantro and serve with rice.

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