Easy Chicken Cashew Curry

Easy chicken cashew curry is a delicious creamy and rich tasting curry. It's a mildly spiced family dinner. Great with rice or naan bread!

Folks if you're looking for a tasty chicken and nut curry then you'll love this easy chicken cashew curry.

There are a lot of variations of cashew nut curry out there for you to choose from.

What's different with mine is that I keep the cashew nuts as part of the dish.

Most other cashew curry recipes have you blitzing the cashew nuts in the sauce. But I prefer the taste and crunch of the cashews in their whole form.

I use a similar creamless sauce that I make in my lighter chicken korma recipe to create this creamy cashew chicken curry.

So you'll also find this a much lighter and lower fat chicken cashew curry recipe compared to those other curries too!

This easy chicken cashew curry comes in at just 354 calories per serving. Excluding any accompaniments.

You can easily serve this with some basmati or jasmine rice or home made naan breads.

At first glance you may think that this recipe isn't easy.

But it actually is because there's only 20 minutes of prep required and the rest is about 50 minutes of the actual cooking.

Most of the list of ingredients are the spices required to make up the creamy sauce.

If you love a good creamy curry as we do, but not the actual calories that come from it then this alternative curry is for you.

Make sure to add this easy cashew curry to your list of favourite curry recipes!

Also please do check out all my other curry recipes!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Equipment
• FAQ's
• More Chicken Curry Recipes For You To Try
• 📋 Easy Chicken Cashew Curry Recipe
• Nutrition Label
• Rate The Recipe

Ingredients

• Boneless Skinless Chicken Breasts
• Fat Free Yogurt
• Cardamom Pods
• Cumin
• Coriander
• Turmeric
• Chilli Powder
• Cloves
• Unsalted Cashew Nuts
• Vegetable Oil
• Onions
• Garlic And Ginger Paste
• Corn Flour
• Cold Water
• Caster Sugar
• Freshly Ground Salt And Black Pepper
• Freshly Chopped Coriander (optional for garnish)

See recipe card for quantities.

Instructions

Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this easy chicken cashew curry recipe:

Step 1

• Coat chicken in yogurt and marinate in fridge for at least 1 - 4 hours.

Step 2

• In a pestle and mortar crush the cardamom pods. Remove their skins. Leaving only the crushed seeds.

Step 2 cont.

• Add the cumin, coriander, turmeric, chilli powder and clove ends to the cardamom seeds.

Step 3

• Dry fry the raw cashews until golden brown.

Step 4

• Heat the oil. Sauté the onions and garlic and ginger paste over a medium heat.

Step 5

• Stir in the spices.

Step 6

• Add the corn flour and cold water and mix, stirring together well.

Step 7

• Bring to the boil. Turn down the heat and simmer for 10 minutes stirring from time to time. Then remove saucepan from the heat.

Step 8

• Once cooled blitz mixture it in a food processor / blender until it is of a sauce consistency.

Steps 9, 10 and 11.

• Simmer sauce again and stir in the sugar and tablespoon of yogurt.
• Season to taste with salt and pepper. Add extra sugar if required.
• Stir in the marinated chicken.

Step 12

• Cook the curry until the chicken is thoroughly cooked through. Once cooked turn off the heat. Stir in the toasted cashew nuts to warm them through.

Step 13

• Serve garnished with the fresh coriander on a bed of basmati or jasmine rice.

Substitutions

• Boneless Skinless Chicken Breasts
• Fat Free Yogurt - you could use ordinary yogurt but that will alter the nutrition label.
• Cardamom Pods
• Cumin
• Coriander
• Turmeric
• Chilli Powder
• Cloves
• Unsalted Cashew Nuts
• Vegetable Oil - I prefer vegetable oil for curries as olive oil can taint the taste.
• Onions
• Garlic And Ginger Paste - I use shop bought ginger and garlic paste to save time chopping. You could always use 2 crushed garlic cloves and a teaspoon of grated fresh ginger instead though.
• Corn Flour - you could also use plain flour.
• Cold Water
• Caster Sugar
• Freshly Ground Salt And Black Pepper
• Freshly Chopped Coriander (optional for garnish)

Equipment

For This Chicken Cashew Curry Recipe You May Need….

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

If you do click through, then thanks for being a part of Neil’s Healthy Meals!

This is the set of pans I recommend for cooking with.

The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.

The pans are suitable for all hobs including induction.

They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.

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FAQ's

How To Store Chicken Cashew Curry?

The cashew curry can be stored in the fridge for 2 - 3 days maximum.

Can I Freeze Cashew Chicken Curry?

Yes the curry can be transferred to an airtight container and frozen.

How To Reheat This Curry?

Allow curry to thaw overnight in the fridge. Reheat it on the stovetop or in the microwave.

More Chicken Curry Recipes For You To Try

Nutrition Label

Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.

Rate The Recipe

If you’ve made this easy chicken cashew curry recipe, or any other recipes on Neil's Healthy Meals, then please let me know.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂