Chicken, Cashew and Vegetable Curry

Chicken and Cashew Curry with rice
Chicken Cashew and Vegetable Curry


Serves 2

Approx 200-250g chicken breast, diced
1 onion
1 cup cashews
a thumb size piece of fresh ginger
2-3 cloves of garlic
1 Tbsp coconut oil
Tablespoon curry paste 
250mls coconut milk
250mls water
A handful of green beans and half a capsicum, sliced (or other vegetables of your choice)


  • Whizz the cashews, onion, garlic and ginger. I have to credit Jamie Oliver with the Whizzer method of doing things as he is where I first leaned to make pastes etc. for the start of cooking. Depending on the power of your whizzer, you might want to do it in 2 lots. I put the nuts in first, whiz until they are chopped and then put them aside in a bowl while I add the onion (quartered) garlic and ginger (peeled). Then I add the nuts back in to mix them all up together into a paste.
  • Put the coconut oil in a large frying pan or wok, preferably with a glass lid, and melt the fat.
  • The add the nutty onion paste and the curry paste and fry gently until it starts to brown. 
  • Add the coconut milk and the water and mix well.
  • Add the chicken and vegetables, bring to the boil, turn down to a simmer and cover with the lid.
  • Simmer for at least 20 mins, longer if desired.
  • Serve with rice or cauliflower rice if you're cutting your carbs.
I often eat without rice as its quite a filling curry in it's own right 

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