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  • 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.

  • 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.

  • 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.

  • Serve chicken and sauce over rice. Garnish with scallions, cilantro and chopped cashews, if using.

Nutrition Facts

600 calories; 34 g total fat; 110 mg cholesterol; 410 mg sodium. 46 g carbohydrates; 29 g protein;


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0