Chicken and Cashew Curry

Indulge in the rich, aromatic flavors of Chicken and Cashew Curry—a comforting dish that combines tender, juicy chicken thighs with roasted cashews in a velvety coconut milk-based sauce. This easy-to-make curry is infused with a vibrant blend of warming spices like turmeric, cumin, garam masala, and coriander, balanced by the tangy pop of fresh lime juice and the sweetness of tomato puree. Perfectly complemented by fragrant steamed basmati rice, this recipe is a satisfying meal for any occasion. Ready in just 50 minutes, this dish is ideal for weeknight dinners, yet elegant enough for entertaining guests. Packed with bold flavors and wholesome ingredients, this dish is a must-try for curry lovers.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g boneless, skinless chicken thighs
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon paprika
• 200 ml tomato puree
• 400 ml coconut milk
• 100 ml chicken stock
• 100 g cashews, roasted
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 200 g basmati rice (optional, for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large pan or pot over medium heat.

Step 3

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 5

Add the ground turmeric, cumin, coriander, garam masala, and paprika. Stir well to coat the onions with the spices.

Step 6

Pour in the tomato puree and cook for 2-3 minutes, stirring occasionally.

Step 7

Add the chicken pieces to the pan and stir to coat them in the spice and tomato mixture. Cook for 5-6 minutes until the chicken starts to brown.

Step 8

Pour in the coconut milk and chicken stock, then season with salt and black pepper. Bring to a gentle simmer.

Step 9

Cover the pan and let the curry cook on low heat for 15 minutes, stirring occasionally to prevent sticking.

Step 10

Mix in the cashews, and allow the curry to cook for an additional 5 minutes.

Step 11

Remove from heat, stir in the fresh lime juice, and sprinkle with chopped cilantro.

Step 12

Serve the chicken and cashew curry hot with steamed basmati rice, if desired.

Nutrition Facts

Serving size	(1697.7g)

Amount per serving	% Daily Value*
Calories	2422.4

Total Fat 130.2g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 631mg	0%
Sodium 2977.9mg	0%
Total Carbohydrate 159.2g	0%
Dietary Fiber 13.3g	0%
Total Sugars 50.9g
Protein 166.7g	0%

Vitamin D 35IU	0%
Calcium 278.8mg	0%
Iron 19.4mg	0%
Potassium 3618.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 26.9%

Carbs: 25.7%