Chicken Curry with Cashews

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 324.6
  • Total Fat: 9.9 g
  • Cholesterol: 97.1 mg
  • Sodium: 2,457.9 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 41.2 g

View full nutritional breakdown of Chicken Curry with Cashews calories by ingredient


I adapted this recipe in an attempt to lower the fat content. I adapted this recipe in an attempt to lower the fat content.
Number of Servings: 6


    1 tbsp unsalted butter ( you may try margarine)
    2 medium onions, finely chopped (2 cups)
    2 large garlic cloves, finely chopped
    1 tbsp finely chopped, peeled fresh ginger
    3 tbsp curry powder
    2 tsp salt
    1 tsp ground cumin
    1/2 tsp cayenne
    4 boneless skinless chicken breasts
    1 (14.5 oz) can diced tomatoes (do not drain)
    1/4 cup chopped fresh cilantro
    1/2 cup cashews
    3/4 cup plain, fat free yogurt


Heat butter in 5 to 6 quart heavy pot over moderately low heat until melted, cook onions, garlic and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin and cayenne, cook, stirring 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally until chicken is cooked through, about 40 minutes.

Just before serving: pulse cashews in a food processor until very finely ground, then add to curry along with yogurt and simmer gently uncovered, stirring, until sauce has thickened, about 5 minutes.

Recommend serving with basmati or jasmine rice

Curry without yogurt and cashews can be made up to 5 days ahead and allow to cool completely, uncovered the chilled covered. Reheat over low heat before stirring in yogurt and ground cashews.

Number of Servings: 6

Recipe submitted by SparkPeople user DEADEENA.

Member Ratings For This Recipe

  • no profile photo

    This is an awesome recipe. I love it! I've made it for years. I'm thrilled to find it on here! I make a few minor changes. Instead of using whole cashews, I use cashew butter. I also only use 1.5 T Curry powder. But it's an awesome recipe! - 9/24/13