Cashew curry

Cashew curry

  • 1
  • 2
  • 3
  • 4
  • 5
(50 ratings)

Prep: 20 mins Cook: 1 hr


Serves 3

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander

Nutrition and extra info

Nutrition: per serving

  • kcal508
  • fat22g
  • saturates7g
  • carbs17g
  • sugars10g
  • fibre4g
  • protein58g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3-4 garlic cloves
  • thumb-sized piece ginger, peeled and roughly chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 green chillies, deseeded
  • small pack coriander, leaves picked and stalk roughly chopped
  • 100g unsalted cashews



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 2 tbsp coconut oil
  • 1 ½ tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 400g can chopped tomatoes
  • 450ml chicken stock
  • 3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
  • 155g fat-free Greek yogurt
  • 10ml single cream (optional)

To serve

  • 165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)


  1. Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.

  2. Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.

  3. Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.

  4. Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.

  5. Scatter with the coriander leaves and serve with the greens.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Anita Downing's picture
Anita Downing
19th Jun, 2018
Excellent curry. Easy and very tasty!
Eloise Wylie's picture
Eloise Wylie
24th Mar, 2018
Really easy to make, substituted the chicken for soya chicken style pieces and works really well. I add a chopped red pepper into the sauce after it's been blended as well to bulk out. Would be a good stage to add chickpeas as well for a vegan alternative. I blend until the tomatoes are smooth but so that the cashews are still a bit chunky, for extra texture.
12th Mar, 2018
Our favourite curry recipe, I use leftover roast chicken rather than chicken breast cut into chunks, I also add green beans and spinach. Really tasty and super easy, brocolli on the side rather than rice is a lovely alternative.
26th Jan, 2017
Absolutely fantastic. I made a vegan version. Instead of chicken I cut potatoes into 8ths and put them in the sauce, covered the pan and let them cook for 15 mins. So wonderful! I didn't put in the cream.
20th Jan, 2017
Really delicious and quite straightforward to make. I used two chillies rather than three as I prefer things to not be too hot.
6th Jan, 2017
Delicious recipe, I would recommend using a stick blender to blend cashew nuts, rather than a normal blender - my blender couldn't cope with them and the consistency wasn't smooth enough until I changed tactic! The taste was beautiful and will definitely make it again!
3rd Jan, 2017
Lovely recipe with good flavour. A little bit fiddly with the blitzing and blending but worth the effort. Would be good to freeze the sauce after the blending stage to make it easier for a weeknight dinner - just poach the chicken to finish. I served with jasmine rice but would definitely try the steamed veg next time
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?