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Chicken and cashew nut curry

  • 6-8
Chicken and cashew nut curry

This is one of the nicest curries I've ever made. The gentle flavour of the spices with the roasted cashews is just magic.


  • 1.5 kilograms chicken thigh pieces
  • 2 tablespoons butter, preferably unsalted
  • 2 tablespoons olive oil
  • 2 onions
  • 4 large, juicy cloves garlic
  • 1 tablespoon finely chopped fresh ginger
  • ½ teaspoon each chilli powder, ground coriander, cloves and cumin
  • 1 teaspoon turmeric
  • 1½ tablespoons flour
  • 3 cups chicken stock
  • 140 grams cashews, roasted


  1. Remove the skin from the chicken by pushing your thumb between the skin and the meat and gently lifting the two apart.
  2. Heat the butter and oil in a large frying pan and add the chicken pieces. Brown, turning to prevent sticking. When well browned, transfer to a plate.
  3. Peel and slice the onions. Peel and chop the garlic. Add the onion, garlic and ginger to the pan with all the spices and allow to cook for 3-4 minutes over a moderate heat until fragrant. Stir regularly.
  4. Add the flour and cook a further mintue. Stir in the chicken stock and bring to the boil. Simmer for ten minutes.
  5. Return the chicken to the pan and cook for about 30-35 minutes until the pieces are well cooked.
  6. Process two-thrids of the cashews in a blender or food processor until finely chopped but not powdered. Add to the pan with the remaining whole cashews. Season with salt and pepper. Finish with yoghurt and garnish with fresh coriander. Serve on Basmati rice.

Cooks Tips

- To roast cashews, cook them in an 180ºC oven about 10 minutes until they're golden brown. Over-roasting makes them bitter.

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