Chicken and Cashew Curry
Indulge in the rich, aromatic flavors of Chicken and Cashew Curry—a comforting dish that combines tender, juicy chicken thighs with roasted cashews in a velvety coconut milk-based sauce. This easy-to-make curry is infused with a vibrant blend of warming spices like turmeric, cumin, garam masala, and coriander, balanced by the tangy pop of fresh lime juice and the sweetness of tomato puree. Perfectly complemented by fragrant steamed basmati rice, this recipe is a satisfying meal for any occasion. Ready in just 50 minutes, this dish is ideal for weeknight dinners, yet elegant enough for entertaining guests. Packed with bold flavors and wholesome ingredients, this dish is a must-try for curry lovers.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon paprika
- 200 ml tomato puree
- 400 ml coconut milk
- 100 ml chicken stock
- 100 g cashews, roasted
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 200 g basmati rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan or pot over medium heat.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground turmeric, cumin, coriander, garam masala, and paprika. Stir well to coat the onions with the spices.
Pour in the tomato puree and cook for 2-3 minutes, stirring occasionally.
Add the chicken pieces to the pan and stir to coat them in the spice and tomato mixture. Cook for 5-6 minutes until the chicken starts to brown.
Pour in the coconut milk and chicken stock, then season with salt and black pepper. Bring to a gentle simmer.
Cover the pan and let the curry cook on low heat for 15 minutes, stirring occasionally to prevent sticking.
Mix in the cashews, and allow the curry to cook for an additional 5 minutes.
Remove from heat, stir in the fresh lime juice, and sprinkle with chopped cilantro.
Serve the chicken and cashew curry hot with steamed basmati rice, if desired.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 12.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
