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Creamy Cashew Butter Chicken Curry

Indulge in this delectable curry dish with our authentic cashew chicken curry recipe.

You will need:

128g pure cashew butter

2 tablespoons oil, divided

1 lb. chicken thighs or breasts

1 medium onion, chopped

5 cloves garlic, chopped

2 inch piece of ginger, peeled and chopped

28 ounce can of chopped tomatoes

2 tablespoons brown sugar or coconut sugar (optional)

Sea salt, to taste


1 tablespoon garam masala

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

¼ to 1 teaspoon chili powder


Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cut the chicken into bitesize chunks and add to the pan. Cook until brown on both sides. Once the chicken is about 3/4 the way cooked take it off the heat.

While the chicken is browning, start cooking the curry. Add the remaining tablespoon of oil to a large skillet over medium-high heat. Add the onion to the pan and cook until it is soft, about 5 minutes.

Add the garlic and ginger to the pan and let it cook for 5 minutes more.

Add all the spices to a small bowl and combine while the onions are cooking. Add the spice mix to the onions and let them cook for a minute, stirring the whole time. Pour the tomatoes into the pan and stir to combine, scrape the bottom of the pan before carefully transfer to your blender and blend on high until smooth.

Pour the blended curry sauce back into the pan, add your pure cashew butter, the par cooked chicken, ½ cup of water, and (if using) the brown sugar. Bring the curry to a boil then reduce the heat to low, cover the pot, and let it cook for 10 minutes. Season to taste with sea salt. Before serving, ensure the chicken is now cooked all the way through.

Pair your delicious curry with basmati or pilau rice and peshwari nan bread and enjoy.

Let us know if you give it a try and make sure you tag us in your delicious creations of our recipes on Facebook and Instagram @thenutroaster

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