Creamy Cashew Chicken Curry

Thu, 13 March 2025

Creamy Cashew Chicken Curry

This easy low-carb lunch is packed with iron rich veggies, crunchy cashews, and chicken. Serve with your favourite steamed greens and a scattering of coriander.

Add green beans and spinach to this creamy chicken curry to make a flavourful one-pot meal.

 

Ingredients:

3 tbsp Olive / Rapeseed Oil/ Ghee (butter)

2 or 3 Chicken breasts skinned and diced.

1 Medium Red or white Onion, finely diced.

3-4 garlic cloves diced or grated small.

Thumb size ginger peeled diced small.

2 red or green chillies

½ Tin chopped tomatoes

1 tsp Garam masala powder

½ tsp Turmeric powder

½ tsp Black mustard Seeds

½ tsp Cumin Seeds

1tsp salt

4 green cardamom pods

1 cup cashews (raw)

1 ½ cup water (plus more for soaking)

2 tbsp Fresh coriander, to garnish and 2tbsp coriander stalks.

1 tbsp of lemon juice

*1 Handful Green beans ends trimmed, halved if very long and spinach for extra taste*(optional)

 

For the Cashew Milk blend all ingredient. (We can do this in class, bring a blender or juicer)

1 cup cashews (raw)

4 green cardamom pods

1 ½ cups water

*Must be the same texture as smoothy drink when blended together*

 

Method:

1. To make the cashew milk cream, cover raw cashews with water and allow to soak for at least one hour (more is better if you can wait a bit longer.

2. Drain and rinse and place the soaked cashews, add split cardamom pods and 1 cup of water into a blender and mix until smooth and creamy.

3. Now heat 2 tbsp of oil / ghee in a heavy pan. When hot, add mustard seeds and cumin seeds. They will start to pop in a few seconds. When they begin to pop, add the diced onions, and sauté for few minutes.

4. Add chopped garlic, ginger, chilli & coriander stalks. Turn the heat to medium and cook until mixture is soft and lightly browned.

5. Add, turmeric, garam masala and salt to the onion mixture. Cook spices for a few seconds.

6. Add ½ tin chopped tomatoes. Reduce heat to low. Let the sauce cook gently but don’t allow it to become dry.

7. Add the chicken pieces, making sure to cover all chicken add cashew cream- milk.

8. Cook for 30 minutes or until chicken cooked stirring occasionally. Add a little water if its looking dry, add lemon juice and sprinkle chopped coriander leaves on top.

9. Turn off the heat, cover, and leave for a few minutes before serving with rice, pita bread or chapati. Enjoy!