Cashew Chicken Curry Recipe

Cashew Chicken Curry Recipe

Photos of Cashew Chicken Curry Recipe

How To Make Cashew Chicken Curry

This chicken curry has all the classic curry herbs and spices with added flavor from the cashew! Cook this up in just less than an hour.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



For Cashew Curry Sauce:

  • 1tbspolive oil,or melted coconut oil
  • 1medium white onion,peeled, diced
  • 3garlic cloves,peeled, minced
  • 2tbspall-purpose flour
  • cupsAlmond Breeze Almondmilk Cashewmilk Original Unsweetened
  • 15ozcrushed tomatoes,1 can
  • tbspgaram masala
  • ½tspchili powder
  • ½tspcumin
  • ¼tspground ginger
  • tspground turmeric,optional
  • cupcashew,halves
  • coarse salt
  • freshly ground pepper

For Cashew Chicken Curry:

  • 2tbspolive oil,or melted coconut oil
  • 2large chicken breasts,boneless skinless, cut into a small cubes
  • 2red bell peppers,cored, cut into bite-sized pieces
  • cupcashew,halves
  • coarse salt,coarse
  • freshly ground pepper
  • rice,quinoa, or naan, for serving
  • lemon,cilantro leaves or cashews, for garnish


Cashew Curry Sauce:

  1. Heat the oil in a large sauté pan over medium-high heat.

  2. Add the onion, then sauté for 4 to 5 minutes or until it is soft and translucent, stirring occasionally. Add the garlic, then sauté for 1 minute, stirring occasionally.  

  3. Stir in the flour until combined, then sauté for 1 minute, stirring occasionally.

  4. Gradually in the almond and cashew milk blend until it is combined.

  5. Stir in the tomato, garam masala, chili powder, ground ginger, cumin, turmeric, cashews, salt, and pepper until combined.

  6. Continue cooking the sauce until it reaches a simmer, then let it simmer for 1 additional minute until it has slightly thickened. Taste and season with salt and pepper, to taste.

  7. Remove the sauce from the heat and transfer it to a blender, then pulse for 1 minute until smooth.

Cashew Chicken Curry:

  1. Heat the olive oil over medium-high heat. Add the chicken breasts, bell peppers, and cashews, and season with a few generous pinches of salt and pepper.

  2. Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.

  3. Pour the prepared sauce on top of the chicken mixture, then toss to combine.

  4. Serve immediately over rice, garnished with lemon, and enjoy!


  • Calories: 709.72kcal
  • Fat: 37.37g
  • Saturated Fat: 7.35g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 20.17g
  • Polyunsaturated Fat: 6.65g
  • Carbohydrates: 64.71g
  • Fiber: 8.08g
  • Sugar: 11.13g
  • Protein: 35.80g
  • Cholesterol: 69.60mg
  • Sodium: 932.03mg
  • Calcium: 264.48mg
  • Potassium: 1087.44mg
  • Iron: 22.09mg
  • Vitamin A: 137.64µg
  • Vitamin C: 89.58mg
Want to share your own twist on this Cashew Chicken Curry Recipe? Head over to the Recipe Sharing section of our forum and join the discussion!

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