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Cashew Chicken Curry

Ingredients for 4 

  • 4 chicken breasts
  • 100 g freshly grated coconut
  • 12 large garlic cloves(peeled)
  • 1 piece of fresh ginger, (2 1/2 cm big, chopped)
  • 2 1/2 tbsp coriander seed
  • 1 ½ tbsp cumin seeds
  • 6 dried red chili peppers
  • 6 garlic cloves
  • 7 cm cinnamon stick
  • 225 g cashews
  • 1 large onion
  • 5 tbsp oil
  • salt


  1. Cut chicken breasts into strips.
  2. Heat coconut, garlic, ginger, coriander seeds, cumin, red chili, cloves and cinnamon stick in a large pan at low temperature without adding any oil.
  3. After 5 minutes, add 50 g of cashews and onions and constantly stir for 10 minutes to roast all ingredients.
  4. Turn off the stove and set the pan aside to let ingredients cool off. Blend ingredients with 180ml of water to a smooth mixture. (Make sure that the texture is very fine, otherwise it looks like as if the curry is clotted)
  5. Use another 50 g of cashews and a little bit of water to pestle it in a mortar to form a smooth paste.
  6. Heat oil in a large pot at low heat and add the spice mixture. Heat for 10 minutes until adding the cashew paste and the salt. Simmer for 2-3 minutes.
  7. Add chicken breast pieces, heat at medium temperature for 5 minutes and constantly stir.
  8. Add 750 ml and simmer for another 10 minutes by covering the pot with a lid.
  9. Add the remaining cashews and cook everything until well done.