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4.5 from 30 votes

Easy creamy cashew chicken curry

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Main Course , Dinner , Others

Ingredients

  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 1 teaspoon crushed ginger
  • 1 teaspoon smoked paprika
  • 2 teaspoons curry powder/garam masala
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon sugar optional
  • 1 cup coconut milk
  • 4 skinless chicken breasts cubed
  • salt & pepper to taste
for serving
  • Toasted coconut flakes
  • sliced chillies
  • finely chopped coriander
  • Roti
  • Steamed rice

Instructions

    Cup of Yum
  1. Soak the almonds and cashews in 1½ cups of boiling water for 5 minutes before blending until fine.
  2. In the meanwhile, fry the onion, garlic and ginger in a tablespoon of coconut oil (or any other oil of your choice) until soft and fragrant.
  3. Add the spices and fry for another 30 seconds then pour in the blended nuts, sugar and coconut milk and allow to come to a simmer.
  4. Add the chicken breast cubes and turn the heat down. Allow the curry to simmer for 10-12 minutes. If the sauce is too thick for your liking, you can add ½-1 cup of chicken stock or water. When the chicken is just cooked and the sauce has thickened, season to taste.
  5. Serve the curry topped with toasted coconut flakes, sliced chillies and chopped coriander and warmed roti or steamed rice.