Chicken and Cashew Nut Curry

Chicken and Cashew Nut Curry

This tasty thai curry with chicken recipe uses cashew nuts and chilis to make a spicy flavor sensation that you won't soon forget. Substitute other kinds of nuts if cashews aren't your thing. We know you'll love it!

Cooking Time50 min


  • 3 pounds chicken thigh pieces, skin removed
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 onions, peeled and sliced
  • 1 tablespoon finely chopped ginger
  • 1 large cloves garlic, crushed, peeled and chopped
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon clove
  • 1/2 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 1/2 tablespoon flour
  • 3 cups chicken stock
  • 140 grams roasted cashew nuts


  1. Heat the butter and oil in a large frying pan and the chicken pieces.Turn them to prevent them from sticking to the pan and brown the pieces well. Transfer to a plate.
  2. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly.
  3. Add the flour and cook a further minute.
  4. Stir in the chicken stock and bring to the boil. Simmer 10 minutes.
  5. Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked.
  6. Take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
  7. Add to the pan with the remaining whole cashews. Season with salt and pepper.
  8. If wished, finish with yogurt and garnish with fresh coriander just before serving. Serve over Basmati rice.

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