Chicken and cashew curry

Chicken and cashew nut curry

  • serves 4
  • Easy

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!


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

*This recipe is gluten-free according to industry standards



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

Nutritional Information

  • Kcals 534
  • Fat 38.1g
  • Saturates 19.3g
  • Carbs 14.1g
  • Sugars 6.5g
  • Fibre 2.9g
  • Protein 32.1g
  • Salt 0.2g