Chicken and cashew nut curry

Name: Chicken and cashew nut curry
Total time: 50 min
Yield: Serves 4
Cuisine: Indian
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

Janine Ratcliffe

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Serves 4

Easy

Total time: 50 mins

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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

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Alternatives

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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, peanut butter chicken curry and more chicken curry recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal534
fat38.1g
saturates19.3g
carbs14.1g
sugars6.5g
fibre2.9g
protein32.1g
salt0.2g

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.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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