Chicken and Cashew Curry Recipe

Name: Chicken and Cashew Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 2 small onions, finely chopped; salt; 1 inch fresh ginger, peeled & minced; 1 garlic clove, minced; 2 small green chilies, seeded & finely chopped; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 (400 ml) can coconut milk; 250 ml strongly flavoured chicken stock; 4 cardamom pods, bruised; 1 kg boneless skinless chicken thighs, diced in 1 inch cubes; 200 g fine beans, topped, tailed & halved; 125 g cashew nuts; 3 tablespoons sour cream; 1 bunch fresh coriander, chopped

Servings: persons

3 tablespoons oil
2 small onions, finely chopped
salt
1 inch fresh ginger, peeled & minced
1 garlic clove, minced
2 small green chilies, seeded & finely chopped
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (400 ml) can coconut milk
250 ml strongly flavoured chicken stock
4 cardamom pods, bruised
1 kg boneless skinless chicken thighs, diced in 1 inch cubes
200 g fine beans, topped, tailed & halved
125 g cashew nuts
3 tablespoons sour cream
1 bunch fresh coriander, chopped

1
Heat the oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened.
2
Add the ginger, garlic, chillies,turmeric, cumin and coriander and cook, stirring, for another minute or so.
3
Stir the coconut milk and stock into the onion spice paste and when everything is incorporated add the cardamom and chicken pieces.
4
Bring the curry back to the boil then reduce heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
5
Check the seasoning and add the fine beans, cooking for about 8 minutes longer.
6
While you are cooking the beans, toast the cashew nuts in a dry frying pan until coloured a little.
7
Add the cashew nuts to the curry, then stir in the soured cream and half of the chopped coriander.
8
Serve with basmati rice, and sprinkle with more chopped coriander to serve.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons oil, 2 small onions, finely chopped, salt, 1 inch fresh ginger, peeled & minced, and more.

Yes, Chicken and Cashew Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Cashew Curry

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