Chicken Cashew & Coconut Curry

Delicious Chicken Cashew & Coconut Curry

  • SERVES 4
  • PREP TIME 15mins
  • COOK TIME 40mins


1/2 cup raw cashews
1 teaspoon ground cinnamon
2 teaspoons cumin seeds
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1/2 teaspoon chilli flakes
1 tablespoon peanut oil
1 brown onion, thinly sliced
2 garlic cloves, crushed
6 (750g) chicken thigh fillets, halved
1 cup coconut milk
2 tablespoons lemon juice
80g baby spinach
steamed rice and lemon wedges, to serve


1. Heat a large saucepan over medium heat. Add cashews. Cook for 1 to 2 minutes or until just browned. Add cinnamon, cumin, turmeric, coriander and chilli. Cook for 1 minute or until fragrant. Remove from pan. Set aside to cool slightly. Place mixture in a processor. Process until finely chopped.
2. Heat oil in pan over high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add chicken. Cook, turning occasionally, for 2 to 3 minutes or until browned. Add cashew mixture. Cook, stirring constantly, for 1 minute or until chicken is coated.
3. Reduce heat to medium-high. Add coconut milk and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Cover and simmer for 15 to 20 minutes or until chicken is cooked through. Stir in lemon juice and spinach. Cook for 1 to 2 minutes or until spinach has wilted. Serve curry with rice and lemon wedges.