Follow Us on Facebook

Get updates from FaveHealthyRecipes.com posted directly to your News Feed.

Terms & Conditions

An invoice will arrive with your free issue, so if you're not interested, write "no thanks" on it and owe nothing. The free issue is yours to keep! Taste of Home publishes 1 special issue per year that counts as 2 issues in your subscription.

close
Try America's #1 Cooking Magazine - FREE!

Claim your FREE ISSUE of Taste of Home and enjoy 100+ favorite recipes & tips from real home cooks! If you like it, extend to a full-year subscription and get 7 more issues (8 in all) for $12.98-54% OFF the cover price.

VALID USA ONLY TERMS PRIVACY POLICY

Thanks for signing up!

(1)

Healthy Chicken Cashew Curry

Rate This Article

Comment On This Article

Looking for Thai chicken curry recipes? This satisfying and healthy meal is one of our favorite Thai style curries. It's great tasting and good for you! What's not to love? If you're a fan of cashews then you'll especially love this dish! Enjoy!

Cooking Time: 50 min

Ingredients
  • 3 pounds chicken breast pieces, skin removed
  • 2 tablespoons butter substitute
  • 2 tablespoons light olive oil
  • 2 onions, peeled and sliced
  • 1 tablespoon finely chopped ginger
  • 1 large cloves garlic, crushed, peeled and chopped
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon clove
  • 1/2 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 1/2 tablespoons unbleached flour
  • 3 cups reduced sodium chicken stock
  • 140 grams roasted cashew nuts
Instructions
  1. Heat the butter substitute and light oil in a large pan with the chicken pieces. Turn them to prevent them from sticking to the pan.  Cook until well browned, then transfer to a plate.
     
  2. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells fragrant. Stir regularly.
     
  3. Add the unbleached flour and cook for another minute.
     
  4. Stir in the chicken stock and bring to the boil. Simmer for 10 minutes or so.
     
  5. Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is completely cooked.
     
  6. Take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
     
  7. Add to the pan with the remaining whole cashews. Season with salt and pepper.
     
  8. If wished, finish with yogurt and garnish with fresh coriander just before serving.
     
  9. Serve over Basmati rice.

Newsletter Signup

Free Newsletter!

Subscribe to our newsletter dedicated to providing the very best healthy meal ideas, cooking tips, healthy recipes & special offers.

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Twitter Pinterest Twitter Blog Email RSS

© Copyright 2012 Prime Publishing, LLC. All rights reserved.

www.favehealthyrecipes.com

...