Chicken Curry In Cashew Sauce Recipe

Name: Chicken Curry In Cashew Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 kg chicken breasts, boned and skinless; 1/4 cup vegetable oil; 2 onions, grated; 8 garlic cloves, crushed; 1 inch fresh ginger, minced; 2 fresh green chilies, grated or 1/4 teaspoon crushed red pepper flakes; 3 tablespoons curry powder; 2 teaspoons garam masala; salt; 1 teaspoon ground turmeric; 1 teaspoon paprika; 1/4 cup raw cashews, ground to a fine paste; 2 cups chicken stock; 1/4 cup non-dairy coffee creamer; 2 tablespoons margarine; 12 ounces diced tomatoes; 1/4 cup cilantro

Servings: persons

1 1/4 kg chicken breasts, boned and skinless
1/4 cup vegetable oil
2 onions, grated
8 garlic cloves, crushed
1 inch fresh ginger, minced
2 fresh green chilies, grated or 1/4 teaspoon crushed red pepper flakes
3 tablespoons curry powder
2 teaspoons garam masala
salt
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 cup raw cashews, ground to a fine paste
2 cups chicken stock
1/4 cup non-dairy coffee creamer
2 tablespoons margarine
12 ounces diced tomatoes
1/4 cup cilantro

1
Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
2
Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
3
Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
4
Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
5
Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
6
Garnish with cilantro leaves.

1277

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/4 kg chicken breasts, boned and skinless, 1/4 cup vegetable oil, 2 onions, grated, 8 garlic cloves, crushed, and more.

Yes, Chicken Curry In Cashew Sauce 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.

That's it — enjoy your meal!

Chicken Curry In Cashew Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions