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Coconut-Cashew Chicken Curry

Coconut-Cashew Chicken Curry

Nutrition Facts
  • cal. (kcal) 600
Coconut-Cashew Chicken Curry
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 23 mins
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Ingredients

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  • 1 1/2 cups dry jasmine or basmati rice
  • 1 1/2 pounds skinless boneless chicken thighs or breasts, cut into 1 1/2-inch pieces
  • 2 teaspoons sweet Indian curry powder (such as Madras)
  • 3/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup diced yellow onions
  • 3 cloves chopped garlic
  • 1 tablespoon peeled grated ginger
  • 1 can (13.5 oz) coconut milk
  • 1 cup unsalted chicken broth
  • 2/3 cup raw unsalted cashews, toasted
  • Sliced scallions, cilantro and chopped cashews, for garnish (optional)

Directions

  1. Cook rice as per package directions. Meanwhile, toss chicken in a bowl with 1 tsp of the curry powder and 1/2 tsp of the salt. In a straight-sided skillet, heat oil over medium-high heat. Brown chicken 4 minutes, turning once. Remove to a plate with a slotted spoon.
  2. Reduce heat to medium. Add onions to skillet; cook 3 minutes. Stir in remaining 1 tsp curry powder, the garlic and ginger; cook 1 minute. Add coconut milk, broth and cashews. Bring to a simmer; cook 5 minutes.
  3. Transfer half the sauce to a blender and puree until smooth. Whisk blended sauce into rest of sauce in pan. Stir in chicken. Return to a simmer. Cook 10 minutes. Season with remaining 1/4 tsp salt.
  4. Serve chicken and sauce over rice. Garnish with scallions, cilantro and chopped cashews, if using.

Nutrition Information for Coconut-Cashew Chicken Curry

Servings Per Recipe: 6
PER SERVING: 600 cal., 34 g total fat (17 g sat. fat), 110 mg chol., 410 mg sodium, 46 g carb. (1 g fiber), 29 g pro.