Coconut, Cashew & Chicken Curry

No votes yet.
Please wait...
6 people
Meal course
Posted by
Posted on
3 tbsp
Olive oil
2 medium
White onion - peeled and finely chopped
3 medium
Garlic clove - peeled and finely chopped
1 thumbsize
Ginger - peeled and grated
3 Dessert spoon
Curry powder
1 tsp
1 tsp
Ground cumin
1 tsp
Cayenne pepper
1 tsp
Chilli flakes
1 tbsp
Tomato Puree
400 g tin
Chopped tomatoes
1/2 large
Roasted chicken - sliced
1 medium
Green chilli - De-seeded and sliced
2 medium
Courgette - julienned
1/2 small
Squash - Peeled and cut into 1.5cm cubes
1 Pint
Chicken stock
200 grams
Cashew nuts
400 g tin
Coconut milk
1 handful
Fresh coriander - roughly chopped
Coconut, Cashew & Chicken Curry

This recipe uses leftover chicken from a roast, but if you don’t have any to hand then just substitute for 3 large chicken breasts. However they are better roasted and shredded as the meat will go further.

If you fancy roasting your own chicken then please check out a delicious recipe here… 

  1. To make the paste, combine the garlic, ginger, curry powder, salt, cumin, cayenne pepper, tomato puree and 1 tbsp of the olive oil
  2. Fry the onions in a large pan with the rest of the olive oil until brown. If you are using uncooked chicken fry this too until it is golden in colour. I am using roast chicken so once the onion is cooked add the roast chicken, the chilli and courgettes and fry for a couple of minutes. Add the curry paste and stir so all the ingredients is coated and toss in the chilli flakes. Pour over the chopped tomatoes and the stock, bring to the boil and then reduce the heat and leave to simmer for about 45 minutes to an hour until all the juices are soaked up and the curry is looking quite thick and the squash is cooked.
  3. Once thickened add the tin of coconut milk, making sure you still have the heat on low and heat through.
  4. Serve with rice and fresh vegetables and sprinkle with coriander.

No comments yet, be the first to leave one!