I make this coconut curry chicken with cashew nuts when I want a comforting but not heavy dish, the kind that fills the kitchen with wonderful aromas as soon as the onion, garlic and ginger touch the pan.
I've refined it quite a bit through trial and error: the key is to brown the chicken well (really, take your time), then let the sauce reduce just enough so that it coats the spoon.
What I love about this recipe is the contrast in textures: the chicken stays moist, the sauce is smooth thanks to the coconut milk, and the roasted cashews add a slightly crunchy, snack-like element that makes all the difference. The curry should be present but not overpowering, as we're aiming for a warm and spicy flavor, not a fiery inferno.
To keep things simple and family-friendly, I add seasonal ingredients that pair beautifully with coconut curry: sweet carrots, spinach (which wilts in two minutes), and a touch of lime to brighten things up. This makes for a complete, colorful dish that you can serve with basmati rice.
As for adaptation, you can play with the curry (mild or stronger), and with the consistency of the sauce: more reduced to coat, or a little more fluid if you like it when it “sauces” the rice.
In any case, you should save the cashews for last: because they need to stay crunchy!
Coconut curry chicken and cashew nuts
4
people16
minutes38
minutes630
kcal54
minutesA recipe for perfectly browned chicken, a creamy coconut-curry sauce, and crunchy roasted cashews. All with a base of onion, garlic, and ginger for a truly fragrant sauce.
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Ingredients
600g of chicken breasts
2 tablespoons of neutral oil (sunflower or grapeseed)
1 large onion (approx. 180g each), sliced
2 garlic cloves, chopped
15g of fresh, grated ginger
2 tablespoons of curry powder (approx. 16g)
1 tablespoon of tomato paste (approx. 15g per tablespoon)
1 can of coconut milk (400ml each)
150 ml of chicken stock
2 carrots (approx. 100g each), cut into thin half-moons
120g of baby spinach
80g of natural cashew nuts
1 lime (zest and juice)
1 tablespoon of soy sauce (optional, for a subtle saltiness)
Fine salt, black pepper
Equipment that may be useful to you
Preparation steps
- Cut the chicken breasts into pieces about 3 cm thick. Season lightly with salt and pepper.
- Dry-roast the cashews in a large, hot pan for 3 to 4 minutes, stirring often, until fragrant and lightly browned. Set aside.
- In the same pan, pour in the oil and heat thoroughly. Sear the chicken in one or two batches, 2 to 3 minutes per side, until golden brown. It should not be cooked through at this stage. Transfer to a plate.
- Reduce the heat to medium. Add the onion to the pan (along with any juices), a pinch of salt, and cook until softened, about 4-5 minutes. Add the garlic and ginger, then stir for 1 minute.
- Add the curry and tomato paste. Mix for 30 seconds: this "awakens" the spices and prevents a bland sauce.
- Pour in the stock, scraping the bottom of the pan to loosen the browned bits (that's where the flavor is hiding). Then add the coconut milk and mix.
- Add the carrots. Simmer gently for 10 to 12 minutes, until tender but still slightly firm.
- Return the chicken (and any juices released) to the sauce. Simmer gently for 6 to 8 minutes, just until the chicken is cooked through and still moist.
- Add the spinach and stir for 1 to 2 minutes until wilted. Taste and adjust the seasoning: salt and pepper, soy sauce if desired, then lime zest and a squeeze of lime juice to finish.
- Serve piping hot, with the roasted cashew nuts on top to keep them crunchy.
📊 Nutritional Information
1 portion (approx. 430g, without side dish)
| Nutrient | Value |
|---|---|
| Calories | 630 kcal |
| Proteins | 40g |
| Carbohydrates | 26g |
| including sugars | 10g |
| Lipids | 41g |
| including saturated fatty acids | 20g |
| Fibers | 6g |
| Sodium | 520mg |
| Vitamins | |
| Vitamin A | 65% AJR |
| Vitamin C | 30% AJR |
| Vitamin B6 | 55% AJR |
| Minerals | |
| Iron | 20% AJR |
| Magnesium | 22% AJR |
| Potassium | 25% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you're serving the coconut curry and cashew chicken with rice, allow about 60g of uncooked rice per person. Leftovers are even better the next day: the sauce thickens slightly and the spices meld together.
💡 Chef's Tips
For a rich, coating sauce, keep it at a gentle simmer (not a rolling boil) and let it reduce for another 2 to 3 minutes before adding the chicken back in. And for truly tender chicken: sear it quickly at first, then finish gently in the coconut sauce.
🔄 Variations
- Milder chicken curry: replace 1/2 tablespoon of curry with 1 teaspoon of turmeric and keep the lime.
- For a more fragrant recipe: add 1/2 teaspoon of ground coriander to the coconut sauce, along with the curry.
