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4.2 from 261 votes

Cashew Chicken Curry Recipe

Creamy cashews add a velvety richness to this flavorful Cashew Chicken Curry. It's a delicious Indian dish that comes together in less than 30 minutes!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 452 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the Chicken
  • 2 pounds boneless skinless chicken breasts, pounded to 1/2" thickness
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
For the Cashew Curry Sauce
  • 1 white onion halved
  • 2 medium tomatoes halved
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 1 teaspoon Turmeric
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons sugar
  • 1 cup raw cashews
  • 1/2 cup water
  • 14 ounce can unsweetened coconut milk
  • 1/2 cup plain greek yogurt NOT nonfat!

Instructions

    Cup of Yum
  1. Place the chicken, 2 teaspoons curry powder, 2 teaspoons garam masala, 1/4 teaspoon salt, and 2 tablespoons vegetable oil in a zipper-close bag. Press out the excess air, seal the bag, and massage the spices into the chicken.
  2. Heat a grill pan over medium-high heat; once hot, place the chicken breasts on the pan. Cook 6-8 minutes per side until golden brown and cooked through. Transfer to a cutting board and cut into bite-sized pieces.
  3. While the chicken is cooking, place the onion and tomato in the bowl of a blender and process until pureed. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat, then add the onion-tomato mixture and allow to simmer for 5 minutes. Stir in the spices and sugar.
  4. Place the cashews and water into the same blender bowl and puree. Transfer the mixture to the saucepan and add the coconut milk and yogurt. Simmer for an additional 5 minutes over medium.
  5. Turn the heat down to low and add the cooked chicken pieces. Simmer for 5 minutes until warmed through.
  6. Serve with basmati rice and warm naan bread.

Notes

  • You can store this recipe in an airtight container in your fridge for up to 3-4 days. If you want to freeze this curry, you can do so for up to 1 month.
  • To reheat, you can do so on the stovetop over medium heat until everything has warmed through. Or you can microwave until everything has warmed through.

Nutrition Information

Serving 1serving Calories 452kcal (23%) Carbohydrates 21g (7%) Protein 29g (58%) Fat 30g (46%) Saturated Fat 6g (30%) Polyunsaturated Fat 21g Cholesterol 52mg (17%) Sodium 204mg (9%) Fiber 4g (16%) Sugar 8g (16%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 452

% Daily Value*

Serving 1serving
Calories 452kcal 23%
Carbohydrates 21g 7%
Protein 29g 58%
Fat 30g 46%
Saturated Fat 6g 30%
Polyunsaturated Fat 21g 124%
Cholesterol 52mg 17%
Sodium 204mg 9%
Fiber 4g 16%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.