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Healthy Chicken Cashew Curry

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 Time50 min


  • 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 tablespoon unbleached flour
  • 3 cups reduced sodium chicken stock
  • 140 grams roasted cashew nuts


  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.

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