Cashew curry

Cashew curry

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(8 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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
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Ingredients

  • 1 small onion, chopped
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    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
    Cashew

    Cashew

    ka-shoo

    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)

Method

  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.

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Comments, questions and tips

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cis4cookie
26th Jan, 2017
5.05
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.
Annaeking
20th Jan, 2017
5.05
Really delicious and quite straightforward to make. I used two chillies rather than three as I prefer things to not be too hot.
jellybaby49
6th Jan, 2017
5.05
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!
Loulabelle86
3rd Jan, 2017
3.8
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
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