Chicken and Cashew Curry

  • Yield: 3 servings
  • Total Time: 40 minutes

Recipe courtesy of Nuts for Life (


  • 4 teaspoons curry powder
  • 1 teaspoon garam masala
  • 1 tablespoon olive oil
  • 5 cloves garlic
  • 1 red onion, diced
  • 2 red chilis
  • 1 tomato, diced
  • 1 stalk lemongrass (tender base only)
  • 1/4 cup coconut milk
  • 1 cup water
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces cashews, soaked
  • 12 ounces chicken thighs, diced


  1. Rub 2 teaspoons curry powder and salt into the chicken and set aside.
  2. Blend garlic, onion, tomato, lemongrass and chili in a blender until a smooth paste is formed.
  3. Heat olive oil in a medium saucepan. Cook blended mixture, remaining curry powder and garam masala over low heat. Stir constantly, cook until fragrant, about 5 minutes.
  4. Add chicken and cook for about 2 minutes.
  5. Add cashews and water. Allow to simmer over low heat for 20 minutes. Stir occasionally.
  6. Add coconut milk, stir, and allow to come to a boil. Turn off the heat as soon as it boils.
  7. Serve hot with white rice and papadums (thin Indian crackers) on the side.

Tip: You can soak cashews in warm water for 20 minutes to soften the nuts and allow for better absorption of flavors.

nutrition facts

Based on 3 servings

Per serving:

  • Calories322
  • Total Fat19g
  • Saturated Fat4g
  • Sodium215mg
  • Total Carbohydrate11g
  • Dietary Fiber4g
  • Protein28g

Want Facts on Cashews?

learn more caret