Easy creamy cashew chicken curry

Course Chicken, Curry, Dinner, Easy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Alida Ryder


  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 1 teaspoon crushed ginger
  • 1 teaspoon smoked paprika
  • 2 teaspoons curry powder/garam masala
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon sugar optional
  • 1 cup coconut milk
  • 4 skinless chicken breasts cubed
  • salt & pepper to taste

for serving

  • toasted coconut flakes
  • sliced chillies
  • finely chopped coriander
  • roti
  • steamed rice


  • Soak the almonds and cashews in 1½ cups of boiling water for 5 minutes before blending until fine.
  • In the meanwhile, fry the onion, garlic and ginger in a tablespoon of coconut oil (or any other oil of your choice) until soft and fragrant.
  • Add the spices and fry for another 30 seconds then pour in the blended nuts, sugar and coconut milk and allow to come to a simmer.
  • Add the chicken breast cubes and turn the heat down. Allow the curry to simmer for 10-12 minutes. If the sauce is too thick for your liking, you can add ½-1 cup of chicken stock or water. When the chicken is just cooked and the sauce has thickened, season to taste.
  • Serve the curry topped with toasted coconut flakes, sliced chillies and chopped coriander and warmed roti or steamed rice.