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 

Hello, and thanks for stopping by. My name is Emma and I am a lifestyle entrepreneur, writer, teacher, coach and mentor. I am passionate about eating real food, learning, travel and health. I get to spend my days with my amazing son who has chosen to learn from the world rather than at school. We write to share the life we love and to help others create a life they love too.

1 comment:

  1. I love cashew chicken so I am sure this would be a fantastic dish as well.
    Thank you for sharing it on Foodie Friends Friday.
    Your co host from Nosh My Way.