How can I make cashew chicken curry quickly at home?

To make cashew chicken curry quickly, start by using boneless, skinless chicken breasts or thighs cut into bite-sized pieces. Sauté the chicken with garlic and onions in a bit of oil, then add store-bought curry paste and coconut milk to speed up the cooking process. Stir in roasted cashews near the end for crunch and flavor. Serve over pre-cooked rice or alongside naan bread for a fast, satisfying meal ready in about 20-25 minutes.

What are the best spices to use in cashew chicken curry?

Common spices for cashew chicken curry include turmeric, cumin, coriander, and chili powder for warmth and depth. You can also add curry powder or garam masala for complexity. Fresh garlic and ginger complement these spices well. For a balanced curry, use mild curry paste or powder if you prefer less heat, and adjust the spices to your taste. Roasted cashews add a subtle nuttiness that rounds out the flavors.

Can I use cashew butter instead of whole cashews in chicken curry?

Yes, cashew butter can be used as a convenient alternative to whole cashews. It blends smoothly into the curry sauce, adding richness and a creamy texture without the need for extra grinding or chopping. Use about 2-3 tablespoons of cashew butter stirred into the sauce during cooking. Keep in mind whole cashews provide extra crunch and texture, so you might want to add a garnish of toasted cashews for contrast.

How do I make cashew chicken curry suitable for meal prepping?

To prepare cashew chicken curry for meal prepping, cook the curry completely and let it cool before portioning it into airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or microwave, stirring occasionally to maintain an even consistency. Keep rice or bread separate to avoid sogginess and add fresh garnishes like cilantro or lime after reheating for best flavor.

What side dishes pair well with cashew chicken curry?

Cashew chicken curry pairs well with fluffy basmati rice, jasmine rice, or coconut rice to soak up the flavorful sauce. You can also serve it with warm naan, roti, or chapati for a comforting carb option. Light sides like cucumber salad or steamed green vegetables such as broccoli or spinach offer a fresh contrast. Pickled vegetables or a simple raita (yogurt-based sauce) also complement the richness of the curry.

Cashew Chicken Curry In A Hurry: 15 Minute Weeknight Feast

Ingredients

– 2 Tbsp Olive oil (for sauce) + 1 Tbsp (for cooking chicken)

– 1 medium White onion, diced (≈150 g)

– 3 cloves Garlic, minced (≈1 Tbsp)

– 2 Tbsp All-purpose flour

– 1½ cups Almond‑milk / cashew‑milk blend (360 ml)

– 1 15‑oz can Crushed tomatoes (≈425 g)

– 1 Tbsp Garam masala

– 1 tsp Chili powder (adjust to heat preference)

– 1 tsp Ground cumin

– ½ tsp Ground ginger

– ¼ tsp Ground turmeric (optional)

– ½ cup Cashew halves for sauce + ½ cup for the chicken mix (≈75 g each)

– Salt and freshly ground black pepper to taste

– 2 large Boneless, skinless chicken breasts (≈400 g), cut into 1‑inch cubes

– 1 medium Red bell pepper (≈150 g), cut into bite‑sized pieces

– about 2 cups cooked rice, quinoa, or naan (or 4‑6 pieces naan)

– lemon wedges (optional garnish)

– chopped cilantro (optional garnish)

– extra crushed cashews (optional garnish)

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Instructions

1-First, make the sauce: Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until it’s soft and translucent. Stir in the minced garlic and cook for 30 seconds, then sprinkle the flour over the mix and whisk for 1 minute to form a light roux.

2-Gradually whisk in the 1½ cups almond-/cashew-milk blend until it’s smooth, then add the 15-oz crushed tomatoes, garam masala, chili powder, cumin, ginger, and turmeric (if you’re using it). Season with salt and pepper, bring it to a gentle simmer, and stir in ½ cup cashew halves. Cook for 3-4 minutes, and if you want a smoother sauce, blend it with an immersion blender or keep it chunky for extra texture.

3-Next, cook the chicken: In the same skillet, add 1 Tbsp olive oil and crank up the heat to medium-high. Toss in the cubed chicken, season with salt and pepper, and sauté for 5-6 minutes until it’s lightly browned.

4-Add the red bell pepper pieces and the remaining ½ cup cashews, then keep cooking for 3-4 minutes until the pepper softens and the chicken reaches an internal temperature of 75°C (that’s 165°F for us non-metric folks). This step keeps everything flavorful and fresh perfect for a speedy meal.

5-Now, combine and finish: Pour the sauce over the chicken-pepper mixture and stir to coat everything evenly. Let it simmer together for 2-3 minutes so the flavors blend beautifully, then taste and tweak the seasoning if needed.

6-Finally, serve it up: Spoon the curry over warm rice, quinoa, or alongside naan. Don’t forget to garnish with lemon wedges, chopped cilantro, and extra cashews for that final pop of flavor. For more chicken ideas, check out our chicken stir-fry recipe if you’re in the mood for something similar!

Notes

🥛 If you don’t have a nut‑milk blend, regular cow’s milk or plain almond milk works as a substitute.
🍯 For a subtly sweeter profile, add a splash of apple juice or a pinch of brown sugar to the sauce.
❄️ The curry freezes well; cool completely, portion into airtight containers, and freeze up to 3 months. Reheat gently on the stove, adding a splash of milk if the sauce thickens.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop simmer
Cuisine: Indian‑fusion
Diet: High‑protein

Nutrition

Serving Size: 1 cup
Calories: 580
Sugar: 6 g
Sodium: 620 mg
Fat: 35 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 95 mg