Spicy chicken and cashew stir-fry

READY IN: 50mins
Recipe by Charishma_Ramchanda

This is from the Foodcourt column of today's Weekend magazine. Hope you enjoy it!

Top Review by Just Call Me Martha

This is a very nice and easy-to-make dish. I made this according to the directions with no substitutions. It was a different flavour - probably because of the coconut milk, but we liked it - especially with the freshly chopped basil. Good the next day as well.

Ingredients Nutrition


  1. Heat a tbsp.
  2. of oil in a wok.
  3. Saute chicken in batches in it until tender.
  4. Remove from wok and keep aside.
  5. Then, heat the remaining oil in a pot.
  6. Add onions and bell pepper.
  7. Stir-fry until onions turn just soft.
  8. Add garlic-chilli paste, chicken, coconut milk, chicken stock cube and 1/4 cup of water.
  9. Stir-cook until the mixture starts boiling.
  10. Add an additional stock cube, if desired, after checking for seasoning now.
  11. Add cashewnuts and chopped basil.
  12. Remove from heat and serve hot.

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