Chicken Curry With Cashews

"The smell of this simmering on the stove is insane."
photo by Bayhill photo by Bayhill
photo by Bayhill
Ready In:




  • 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 30 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 coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Questions & Replies

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  1. Jim C.
    Perfect! An easy curry that's worthy of the finest Indian restaurants. We didn't have cashews so I used almonds, which worked very well.
  2. totzrn
    I have made this for several years now. It is by far the best creamy curry. The coconut milk is the ultimate to the recipe, I adjust according to the heat I want-more or less curry paste. You have to try this, I give this recipe to everyone who wants to cook a curry.!
  3. Liz R.
    I was so disappointed after all the positive reviews. I thought this was really boring. Kind of tasted like what I'd expect from something in the frozen food department.
  4. Cook In Northwest
    I was pretty free wheeling with this recipe - I doubled the curry powder (I used Madras curry) guesstimated on the other spices, was out of fresh ginger so I used the jar stuff and totally skipped the cilantro, as I was out of that too. Also, I didn't want to waste any coconut milk, so I just poured the whole can in (glad I did too.) I thought it could have even used a bit more curry powder, but it was fine with the amount I used. (It was pretty thick, so I added a tiny bit of water to get my desired consistency) I cut up the chicken breasts into bite size pieces and just placed them on top of the simmering sauce to cook with a lid on. They were done in no time, and were perfect - not dry and overcooked like they usually are. While hubby didn't have seconds (he usually doesn't with curry) I really had to restrain myself from them. I'll have seconds for lunch tomorrow and enjoy it just as much I'm sure. I really enjoyed this and will be making it again when I have fresh ginger and cilantro on hand. I'll triple the curry powder and stick with the whole can of coconut milk next time.
  5. AvianLass
    Easy and delicious! Just the right amount of spice and sooooo creamy!


  1. susanratz
    This is awesome! We loved the flavor and texture the cashews added to it. Thanks for sharing~~We will be making again! :O) UPDATE: Used homegrown tomatoes in this tonight~~wow!! Next time I will use more than what is called for. Their flavor really popped in it! :O) I also used vegetarian Skallops instead of chicken, and it was delish!! Thanks again!!
  2. Nikoma
    This curry is incredible! You could serve this over a tire and people would still ask for more. I used seitan instead of chicken, but that's the only change I made. I will definitely make it again. Fat in this is through the roof but totally worth it. Thanks so much Kelbel!
  3. shera_23
    This was great. My husband loved it and even after dinner was trying to get the last bits of sauce out of the pan with a piece of naan! I don't use coconut milk, so I substituted rice milk sweetened with a bit of coconut extract. I also omitted the cashews, but even with those substitutions it was a great meal. Served with naan and curried cauliflower.



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