Creamy Cashew and Yoghurt Chicken Curry with Cardamom
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Chicken thighs marinated in yoghurt and ginger are simmered in a smooth cashew and caramelised onion sauce warmed through with whole spices, finished with cream and toasted cashews.
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Method
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Why this label?
40 g protein for 524 kcal = 7.6 g per 100 kcal, so protein gives about 31% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 245 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- blender
- large heavy pot or casserole with a lid
- wooden spoon
- instant-read probe thermometer
- small dry frying pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 524 kcal |
| Protein | 40 g |
| Carbohydrate | 16.8 g |
| of which sugars | 6.6 g |
| of which free sugars | 0 g |
| Fat | 33.5 g |
| of which saturates | 15.3 g |
| Fibre | 2.8 g |
| Salt | 1.93 g |
Protein per 100 kcal
7.6 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
