Chicken Curry with Cashew Nuts Recipe - Serves 4-6

Chicken Curry with Cashew Nuts Recipe

From 520 to 780 calories each serving (718 to 978 calories if eating with rice)


2 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
100g (3.5 oz) cashew nuts
60g (2 oz) butter
2 medium onions, peeled and finely chopped
3 cloves of garlic, crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated (minced)
3 tablespoons (45ml) curry powder
1 teaspoon (5ml) salt
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) garam masala
1/4 teaspoon (1ml) cayenne pepper
910g (2 lbs) boneless and skinless chicken breasts, cut into 19mm (3/4 inch) pieces
1 tin/can (400g or 14 oz) chopped tomatoes
1 cup (250ml or 9 fl oz) coconut milk


Parboil the potatoes by boiling a saucepan of water, adding the potatoes and boiling for 5 minutes before draining and then setting aside
Take 30g (1 oz) of cashew nuts, coarsely chop the cashew nuts and set aside
Takes the remaining 70g (2.5 oz) of cashew nuts, grind them into a fine powder (using a food processor) and set aside
Heat the butter in a large heavy-bottomed saucepan (you need one with a lid) over a low to medium heat until the butter starts to bubble
Increase the heat to medium, add the onion, garlic and ginger, mix well and saute until the onion is cooked and soft (8-12 minutes), turning often
Add the curry powder, salt, ground cumin, garam masala and ground cayenne, mix well and cook for 2 minutes, stirring often
Add the chicken cubes and potato cubes and mix well
Add the chopped tomatoes, mix well, bring to the boil, adjust the heat to maintain a good simmer, cover and cook until the chicken is cooked (10-15 minutes), stirring every few minutes
Remove the lid, add the coconut milk and ground cashews, mix well, bring to a good simmer and simmer for 5 minutes, stirring regularly
Serve hot on basmati rice, garnished with the chopped cashew nuts

Recipe submitted on 13 July 2018

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