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Cashew curry

Cashew curry

A star rating of 4.8 out of 5.67 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving


  • 1 small onion , chopped
  • 3-4 garlic cloves
  • thumb-sized piece ginger , peeled and roughly chopped
  • 3 green chillies , deseeded
  • small pack coriander , leaves picked and stalk roughly chopped
  • 100g unsalted cashews
  • 2 tbsp coconut oil
  • 1 ½ tbsp garam masala
  • 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)


  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 5

    Scatter with the coriander leaves and serve with the greens.

Recipe from Good Food magazine, January 2017

Goes well with


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A star rating of 4.8 out of 5.67 ratings

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