Chicken and Cashew Nut Curry

Chicken and Cashew Nut CurryI love peanut butter, nuts and curry and this recipe combines all three.  My chicken and cashew nut curry has hints of Malaysian food as it tastes a bit like a satay sauce.  You could replace the chicken with a similar weight of carrots and potatoes if you wanted to cook for vegetarians.  This is a curry for the weekend as it is quite rich and indulgent.

If you have any leftover curry I can highly recommend it as a baked potato topping.

It is absolutely delicious, I hope you enjoy it if you try it.


(serves 4)

500g chicken chopped into 1 inch pieces
2 tablespoons of crunchy peanut butter
1 large onion
100 g cashew nuts, unsalted
3 cloves of garlic
1 tablespoon of olive oil
1 can chopped tomatoes
400 ml chicken stock

Curry paste made from

1 thumb sized piece of root ginger, chopped into small pieces
2 cloves of crushed garlic
2 teaspoons paprika
2 teaspoons garam masala
1 teaspoon tumeric
2 tablespoons tomato puree
1 teaspoon dried chillis
1 teaspoon ground coriander
1 teaspoon leaf coriander
2 teaspoons ground cumin
2 tablespoons groundnut oil


  1. In advance prepare the curry paste by blending the ingredients using a hand blender (this can be made in advance and stored in the fridge for several days).
  2. Roughly chop the onion and the 3 cloves of garlic.
  3. Cook on a low heat in 1 tablespoon of oil for 10 minutes until the onions and garlic are softened, almost translucent.
  4. Add the curry paste to the onions and cook for a few minutes.
  5. Add cooked chicken, tomatoes and stock.
  6. Cook on a low heat, for 45 minutes (can be cooked for longer if it suits you).
  7. Add peanut butter and cashew nuts and cook for a further 10-15 minutes.
  8. Serve with boiled basmati rice.

Tip 1: you can add more peanut butter if you wish, it just creates a richer, thicker sauce.  Adjust the peanut butter to taste.

Tip 2: you can just make the curry paste up with water for a lower fat curry.


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