Best 10 Cashew Chicken Curry Recipes

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Tantalize your taste buds with our exquisite Cashew Chicken Curry, a symphony of flavors that will transport you to culinary heaven. This delectable dish boasts tender chicken enveloped in a luscious, creamy curry sauce, generously adorned with crunchy cashews. Each bite is an explosion of textures and flavors, with the savory chicken mingling harmoniously with the rich, aromatic curry. A delightful symphony of spices dances on your palate, leaving you craving more.

This recipe is a culinary masterpiece, a harmonious blend of Indian and Chinese influences. The chicken is marinated in a flavorful blend of yogurt, ginger, garlic, and garam masala, imbuing it with tantalizing aromas. The velvety curry sauce is a symphony of flavors, featuring a melange of aromatic spices, creamy coconut milk, and a hint of sweetness from ripe tomatoes. Crispy cashews add a delightful crunch and nutty flavor, elevating the dish to new heights of culinary bliss.

Our recipe includes step-by-step instructions, ensuring that even novice cooks can create this culinary delight. We also provide variations to cater to different dietary preferences, including a vegetarian option that swaps the chicken for hearty paneer. Additionally, we offer tips for customizing the spice level, allowing you to tailor the dish to your desired heat intensity.

Indulge in our Cashew Chicken Curry and embark on a culinary journey like no other. Savor the tender chicken, immerse yourself in the creamy curry sauce, and delight in the symphony of flavors that will leave you craving more. Prepare to tantalize your taste buds and embark on a culinary adventure that will leave you utterly satisfied.

Here are our top 10 tried and tested recipes!

CREAMY CASHEW CHICKEN CURRY



Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
  • Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  • Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
  • Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
  • Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

CASHEW-CURRY CHICKEN SALAD



Cashew-Curry Chicken Salad image

My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. -Janine Cooper-Moren, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

2/3 cup honey Greek yogurt
4 teaspoons lemon juice
4 teaspoons honey
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon ground ginger
3 cups cubed cooked chicken breast
4 celery ribs, chopped
2 medium carrots, chopped
2/3 cup golden raisins
1/2 cup chopped cashews

Steps:

  • In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,

Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 267mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

CASHEW CHICKEN CURRY



Cashew Chicken Curry image

Make and share this Cashew Chicken Curry recipe from Food.com.

Provided by evelynathens

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
3 1/2-4 lbs chicken, cut into 10 serving pieces
1 (14 1/2 ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews, roasted (1/4 lb)
3/4 cup plain yogurt
cooked basmati rice or jasmine rice
chopped fresh cilantro

Steps:

  • Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
  • Just before serving: pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
  • Note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered; reheat over low heat before stirring in yogurt and ground cashews.

CASHEW CHERRY CURRY CHICKEN SALAD



Cashew Cherry Curry Chicken Salad image

I'm a southern cook so I season to taste. When I don't have an exact measurement, don't worry, just add spices a little at a time so your palate will tell you what tastes yummy! You can make a sandwich or put it over a bed of lettuce. My favorite is on a croissant. Just try it...you'll love it!

Provided by Kathy Harwood

Categories     Chicken Salads

Time 1h5m

Number Of Ingredients 8

3 large chicken breasts (with ribs)
1/3 c red onion, diced
1 stalk celery, chopped
1/2-3/4 c dried cherries, chopped
1/2-3/4 c unsalted cashew pieces
enough mayonnaise to bind chicken
2-3 pinch sri lankan curry
salt and white pepper to taste

Steps:

  • 1. Boil 3 large chicken breasts for 35-45 minutes. Cool and remove skin. Pull chicken off of bone and tear into bite-size pieces.
  • 2. In a large bowl add the chicken pieces, diced red onion, chopped celery, dried cherries and cashew pieces.
  • 3. Add enough mayonnaise to bind the ingredients together without making it goopy. I start with 1/2 cup and then add a little more at a time so I don't overdo it.
  • 4. Add the curry. You may want to add it in slowly so you can taste test the strength of the curry. I add 2-3 pinches, mix, then more if I want it stronger. (I use the Sri Lankan curry blend which contains coriander, cumin, fennel, fenugreek, cloves and other spices. You can get it at www.spice-appeal.com if you're interested or use your own type of curry.)
  • 5. Add salt and white pepper to taste. I use white pepper because I love it but you can use black if you prefer.

CHICKEN AND CASHEW NUT CURRY



Chicken and Cashew Nut Curry image

This recipe comes from Forever Summer by Nigella Lawson. Serve with a bowlful of basmati rice and some flat bread. I also think you could make most of this ahead, if you do not stir the cashews in until you reheat the chicken curry mixture. I have decreased the water a bit from the original and still wonder if it is has too much liquid.

Provided by WiGal

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons peanut oil
2 small onions, finely chopped
salt
3/4 inch piece fresh ginger, minced
1 garlic clove, minced
2 small green chilies, seeded and finely chopped
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1 2/3 cups unsweetened coconut milk
1 cup boiling water
1 chicken bouillon cube, dissolved in the above boiling water
4 cardamom pods, bruised
35 ounces boneless skinless chicken thighs, cut into bit-sized pieces
7 ounces green beans, trimmed and cut into 1-inch lengths
1/2 cup cashew nuts, heaping
3 tablespoons sour cream
1/4 cup cilantro, chopped

Steps:

  • Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
  • Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.
  • Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
  • Check the seasoning and add the beans, cooking for another 5 minutes or so.
  • While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
  • Ladle into bowls, sprinkling with more of the cilantro as you go.

Nutrition Facts : Calories 490.6, Fat 33.5, SaturatedFat 16.5, Cholesterol 141.5, Sodium 394.9, Carbohydrate 12.4, Fiber 2.1, Sugar 3.8, Protein 37.3

CHICKEN AND CASHEW NUT CURRY



CHICKEN AND CASHEW NUT CURRY image

Categories     Chicken

Yield 6 people

Number Of Ingredients 16

3 TBS groundnut oil
2 small onions, finely chopped
2cm fresh ginger minced
1 garlic clove minced
2 small green chilies, deseeded and finely chopped
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
400ml/13.5oz coconut milk
2 cups chicken broth
4 cardamon pods, bruised
1kg/2 pounds deboned and skinned chicken thighs, cut into bite-sized pieces
200g/.4 pounds fine green beans, halved
125g/.3 pounds cashew nuts
3 TBS sour cream
bunch of fresh coriander, chopped

Steps:

  • Heat the oil in wide saucepan and add onions, sprinkled with a little salt, cook until softened. Add ginger, garlic, chilies, turmeric, cumin and coriander, stir for 1 minutes. Add coconut milk and stock to onion spice paste, stir well and then mix in cardamon and chicken pieces. Bring to boil, reduce heat and simmer for about 10 minutes. Check seasoning and add beans, cook for 5 minutes more. While you wait, toast cashew nuts. Just before you remove from the heat, add the nuts, sour cream and half of the coriander. Serve over rice topped with remaining coriander.

PUMPKIN-CURRY CHICKEN OVER CASHEW RICE



Pumpkin-Curry Chicken over Cashew Rice image

This is truly a dish that combines international flavors with homespun comfort. The sweet curry aroma alone will warm hearts on gray-sky days. For more veggie goodness, add roasted cauliflower. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

2 cups uncooked jasmine rice
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons curry powder, divided
1/4 teaspoon pepper
2 tablespoons olive oil
1 garlic clove, minced
1 cup canned pumpkin
1/2 cup chicken broth
1/2 cup raisins
1/4 cup apple butter
1/2 teaspoon Chinese five-spice powder
1/3 cup chopped cashews, toasted
Minced fresh parsley

Steps:

  • Cook rice according to package directions., Meanwhile, sprinkle chicken with 1 teaspoon curry powder and pepper. In a large skillet, saute chicken in oil for 5-6 minutes or until no longer pink. Add garlic; cook 1 minute longer., Stir in the pumpkin, broth, raisins, apple butter, five-spice powder and remaining curry powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes to allow flavors to blend., Stir cashews into cooked rice and serve with chicken mixture. Sprinkle with parsley.

Nutrition Facts : Calories 609 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 232mg sodium, Carbohydrate 85g carbohydrate (16g sugars, Fiber 5g fiber), Protein 36g protein.

CHICKEN CURRY IN CASHEW SAUCE



Chicken Curry in Cashew Sauce image

Make and share this Chicken Curry in Cashew Sauce recipe from Food.com.

Provided by AbbaGav

Categories     Chicken Breast

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/4 kg chicken breasts, boned and skinless
1/4 cup vegetable oil
2 onions, grated
8 garlic cloves, crushed
1 inch fresh ginger, minced
2 fresh green chilies, grated or 1/4 teaspoon crushed red pepper flakes
3 tablespoons curry powder
2 teaspoons garam masala
salt
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 cup raw cashews, ground to a fine paste
2 cups chicken stock
1/4 cup non-dairy coffee creamer
2 tablespoons margarine
12 ounces diced tomatoes
1/4 cup cilantro

Steps:

  • Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
  • Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
  • Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
  • Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
  • Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
  • Garnish with cilantro leaves.

CHICKEN AND CASHEW NUT CURRY



Chicken and Cashew Nut Curry image

Make and share this Chicken and Cashew Nut Curry recipe from Food.com.

Provided by Doreen Randal

Categories     Chicken Thigh & Leg

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 kg chicken thigh pieces, skin removed
2 tablespoons butter
2 tablespoons olive oil
2 onions, peeled and sliced
1 tablespoon ginger, finely chopped
1 garlic clove, crushed, peeled and chopped
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon clove
1/2 teaspoon cumin
1 teaspoon turmeric
1 1/2 tablespoons flour
3 cups chicken stock
140 g roasted cashew nuts

Steps:

  • Heat the butter and oil in a large frying pan and the chicken pieces.
  • Turn them to prevent them from sticking to the pan and brown the pieces well.
  • Transfer to a plate. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly.
  • Add the flour and cook a further minute. Stir in the chicken stock and bring to the boil.
  • Simmer 10 minutes.
  • Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked.
  • take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
  • Add to the pan with the remaining whole cashews.
  • Season with salt and pepper.
  • If wished, finish with yoghurt and garnish with fresh coriander just before serving.
  • Serve over Basmati rice. Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.

COOKING LIGHT CASHEW CURRY CHICKEN SALAD



COOKING LIGHT CASHEW CURRY CHICKEN SALAD image

Categories     Salad     Chicken

Number Of Ingredients 7

1 16oz? bag of frozen cxn tenders (est. 10cups chopped cxn).
1-1.25 sour cream
6 Tbsp mayo
1.5 tsp yellow curry powder
sub celery w/celery salt (seed if desired)
1/4-1/2 cup roasted cashews chopped
5Tbs. chopped green onions

Steps:

  • Grilled chicken and roasted nuts on grill. Chop, mix cold. Mix sauce, adjust flavor as needed. Required salt, added Grahm masala, maybe something hot/sweet? Mix in chopped ingredients, adjust sauce volume.

Tips:

  • For the best flavor, use high-quality cashew nuts. Look for cashews that are whole, plump, and have a light cream color.
  • If you don't have curry powder, you can make your own by combining ground cumin, coriander, turmeric, and ginger.
  • To make the curry sauce thicker, add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth, then stir into the simmering sauce.
  • For a milder curry, use less chili pepper or cayenne pepper. You can also add a dollop of yogurt or sour cream to the finished dish.
  • Serve cashew chicken curry with rice, naan bread, or roti.

Conclusion:

Cashew chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of creamy cashews, tender chicken, and flavorful curry sauce is sure to please everyone at the table. So next time you're looking for a quick and tasty dinner option, give cashew chicken curry a try.

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