Creamy Chicken & Cashew 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

Steps to Make Cashew Milk

  1. 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
  3. Place soaked cashews 2 split cardamom pods and 1 cups water into a blender and mix until smooth and creamy, at least one full minute.

To Make Curry: 

  1. Heat 1 1/2 tbsp. oil 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 sliced onions, and cook till golden brown, add garlic, ginger, green chilli & coriander stalks Turn the heat to medium and cook until mixture is soft and lightly browned.
  2. Add, turmeric, garam masala and salt to the onion mixture. Cook spices for a few seconds.
  3. Add chopped tomatoes. Reduce heat to low. Let the sauce cook gently but don’t allow it to become dry.
  4. Add Cashew milk and cook for 5 mins
  5. Add chicken pieces into the sauce, making sure to cover all pieces with the sauce.
  6. Cook for 30 minutes stirring occasionally.
  7. Add lemon juice and sprinkle chopped coriander leaves on top. Turn off the heat, cover, and leave for a few minutes before serving with rice, pita bread or chapati 

An easy chicken curry recipe to spice up your midweek meals. Finish with some fresh coriander leaves and enjoy!

Browse by tags

Ingredients

For Cashew Milk:

  • 1/2 cup cashews (raw)
  • 2 cups water (plus more for soaking)

For Curry:

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