Try this creamy chicken and cashew nut curry, then check our our chicken korma, butter chicken, Sri Lankan chicken cashew curry and more chicken curry recipes.


  • vegetable oil
  • 1 tsp black mustard seeds
  • 2 onions, halved and chopped
ginger, finely grated to make 2 tbsp
  • 2 cloves garlic, crushed
  • 1-2 red chillies, sliced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp ground turmeric
  • 8 skinless chicken thigh fillets, quartered
  • 400g tin coconut milk
  • 4 heaped tbsp cashew nuts, soaked in boiling water for 10 minutes
  • a few leaves coriander, to serve
  • cooked basmati rice, to serve


  • STEP 1

    Heat 1 tbsp oil in a frying pan. Add the mustard seeds and cook for a few minutes until they start to pop. Add the onion and a good pinch of salt and fry until softened. Add the ginger, garlic, chillies and the rest of the spices and cook for a couple of minutes. Stir in the chicken and turn over in the spices and onion for a few minutes until opaque.

  • STEP 2

    Whizz the coconut milk and drained cashews in a blender or food processor. Pour into the pan with the chicken. Simmer for 30-40 minutes until thickened then stir in the coriander and serve with rice.


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