Coconut-Cashew Chicken Curry

Coconut-Cashew Chicken Curry
Makes 6
Prep 15 m
Cook 23 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 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: 410 mg sodium, 29 g pro., 1 g fiber, 46 g carb., 17 g sat. fat, 110 mg chol., 34 g Fat, total, 600 kcal cal.