Cashew Chicken Curry

Sometimes I like to grab the free LCBO magazine when I’m in the liquor store to inspire us in the kitchen and get new recipe ideas. A few years ago I spotted this gem and made it for Jon and myself. It’s a Cashew Chicken Curry made with chicken thighs, roasted cashews and fragrant spices. It’s quite easy to make too, as most of the work is done in the food processor and 1 single pan. Big on rich nutty, spicy flavour, good fats and diet friendly too! 

Cashew Chicken Curry (serves 6):
175g roasted salted cashews

cup (75 mL) 2% plain greek yogurt
¼ cup (60 mL) roughly chopped fresh cilantro
1 tbsp (15 mL) chopped peeled fresh ginger root
1 tbsp (15 mL) mild or hot curry paste (we used Thai yellow curry paste but you could use red too)
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and freshly cracked black pepper
1 tsp (15 mL) coconut oil
2 lb (1 kg) chicken thighs, 8 pieces
½ cup (125 mL) chicken broth
Steamed basmati rice (1/2 cup serving would suffice)
Garnish with chopped roasted cashews and parsley

1) In a food processor, blend the cashews until finely chopped. Add the yogurt, cilantro, ginger, curry paste, sugar, salt and pepper and process until smooth. 

2) In a large skillet, heat 1 tbsp of coconut oil over medium-high heat. Cook chicken thighs until browned, about 4 minutes per side. Scrape cashew mixture over chicken and add broth. Stir until blended. Reduce heat to maintain a simmer and cook, covered, until chicken is cooked through (about 15 minutes). Let sit, covered, for 10 minutes. Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.

Macronutrient Breakdown (per serving):

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