Chicken Cashew Curry Recipe – Authentic Indian Coconut Chicken

Last Updated on 4 months by Neha Deshmukh

Chicken Cashew Curry Recipe – Authentic Indian Coconut Chicken

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Chicken Cashew Curry? It’s a special one. I first made this years ago, trying to recreate a dish my grandmother used to make, and it’s become a family favourite ever since. It’s rich, creamy, and packed with flavour – a little bit of comfort on a plate. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. The combination of tender chicken, creamy cashew paste, and fragrant spices is truly magical. It’s a relatively easy recipe, perfect for a weeknight meal, but feels special enough for guests. Plus, the coconut oil adds a lovely subtle sweetness that really elevates the flavour. You’ll love how the cashews create a beautiful, velvety texture.

Ingredients

Here’s what you’ll need to make this delicious Chicken Cashew Curry:

• 1 kg chicken
• 0.5 cup yogurt
• 1 tsp turmeric powder
• Salt, to taste
• 2 tbsp coconut oil
• 2.5 tbsp cashews (for frying)
• 2 large onions
• 1 pc cinnamon stick
• 1 tsp red chilli powder
• 1 tsp Kashmiri red chilli powder
• 2.5 tbsp cashew nuts (for paste)
• 3 tbsp yogurt (for paste)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Coconut Oil: Don’t skip this! It adds a beautiful aroma and subtle sweetness that’s characteristic of South Indian cooking. You can use refined or unrefined, depending on your preference. About 30ml.
• Cashews: We’re using cashews twice – once for a quick fry to add a lovely garnish and crunch, and again blended into a paste for that signature creamy texture. Make sure they’re good quality! Roughly 30g for frying and 30g for the paste.
• Turmeric Powder: A staple in Indian cooking, turmeric not only adds a beautiful colour but also has amazing health benefits. About 5g.
• Kashmiri Red Chilli Powder: This is the secret to that gorgeous red colour and mild heat. It adds flavour without being overwhelmingly spicy. If you can’t find it, you can substitute with regular chilli powder, but reduce the amount slightly. Around 5g.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, clean and pat the chicken pieces really dry. This helps them brown nicely later.
2. In a bowl, mix the yogurt, turmeric powder, and salt. Add the chicken and make sure every piece is well coated. Marinate for at least an hour – longer is even better!
3. Heat 1 tablespoon of coconut oil in a pan over medium heat. Briefly fry the 2.5 tablespoons of cashews until they turn golden brown. Be careful, they burn quickly! Set them aside for garnish.
4. Add the remaining coconut oil to the pan. Toss in the cinnamon stick and sliced onions. Sauté until the onions soften and turn translucent.
5. Now, mix the red chilli powder and Kashmiri red chilli powder with about 120ml of water. Add this mixture to the onions and cook for about 2 minutes, stirring constantly.
6. Add the marinated chicken, along with all the marinade, to the pan. Cook until the chicken is tender and cooked through, stirring occasionally to prevent sticking. This usually takes about 20-25 minutes.
7. While the chicken is cooking, let’s make the cashew paste. Blend 2.5 tablespoons of cashews and 3 tablespoons of yogurt into a super smooth paste. Add this paste to the cooked chicken and simmer for another 5 minutes. This is where the magic happens!
8. Finally, garnish with the fried cashews. Serve warm with chapati, rice, or even some crusty bread to soak up all that delicious sauce.

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure even browning.
• For a richer flavour, you can add a tablespoon of ginger-garlic paste along with the onions.
• If the sauce gets too thick, add a splash of water.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is pretty versatile. Here are a few ideas to make it your own:

• Vegan Adaptation: Swap the chicken for firm tofu or chickpeas, and use plant-based yogurt. It’s surprisingly delicious! My friend, Sarah, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your spice blends to be sure.
• Spice Level Adjustments: If you like it spicier, add more red chilli powder or a pinch of cayenne pepper. If you prefer milder, reduce the amount of chilli powder or omit it altogether.
• Festival Adaptations: This curry is fantastic for celebrations! I often make a larger batch for Diwali or other festive occasions.

Serving Suggestions

This Chicken Cashew Curry is amazing with:

• Chapati: A classic pairing!
• Basmati Rice: Fluffy basmati rice is perfect for soaking up the sauce.
• Naan Bread: For a more indulgent meal.
• Raita: A cooling yogurt dip to balance the spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What cut of chicken is best for this curry? I prefer using boneless, skinless chicken thighs – they stay nice and tender. But you can also use chicken breast if you prefer.
• Can I use ghee instead of coconut oil? Yes, absolutely! Ghee will give it a slightly different flavour, but it will still be delicious.
• How can I adjust the spice level? As mentioned earlier, adjust the amount of red chilli powder to your liking.
• What is the best way to grind the cashew paste? Soak the cashews in warm water for about 30 minutes before blending for a smoother paste.
• Can this curry be made ahead of time? Yes! You can make the curry a day or two in advance and store it in the refrigerator. The flavours will meld together even more.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments if you try it, and how it turns out!