Olive Magazine
Chicken and cashew curry

Chicken and cashew nut curry

Published: January 18, 2017 at 11:55 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

An easy gluten-free chicken curry recipe to spice up your midweek meals. Cashew nuts add a deliciously creamy and nutty texture. Finish with some fresh coriander leaves and enjoy!

  • Gluten free
Nutrition:
NutrientUnit
kcal534
fat38.1g
saturates19.3g
carbs14.1g
sugars6.5g
fibre2.9g
protein32.1g
salt0.2g
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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.

*This recipe is gluten-free according to industry standards

Ingredients

  • 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

Method

  • 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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