Cashew Chicken Curry

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 261.5
  • Total Fat: 13.7 g
  • Cholesterol: 39.1 mg
  • Sodium: 93.6 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 21.0 g

View full nutritional breakdown of Cashew Chicken Curry calories by ingredient
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adapted from a tofu curry recipe on 101 Cookbooks adapted from a tofu curry recipe on 101 Cookbooks
Number of Servings: 7


    13.5 oz can Coconut Milk
    2 TBSP curry powder, adjust to taste
    scant 1/2 tsp salt
    1 large red onion, chopped
    2/3 cup water
    1 lb organic chicken breast, no skin
    1 cup green beans, cut into 1 inch segments
    1 cup broccoli, cut into small florets
    3 cups cauliflower, cut into tiny florets
    2/3 cup cashews, toasted
    handful of cilantro, chopped


1. Cut chicken into strips, simmer in shallow layer of water until cooked through. Remove from skillet, chop or tear into small pieces.
2. Bring half of the coconut milk to a simmer in large skillet over medium-high heat. Whisk in the curry powder & salt, removing any clumps.
3. Stir in chopped onion & garlic, cook for a minute.
4. Stir in remaining coconut milk and 2/3 cup water.
5. Cook down liquid for a couple of minutes.
6. Add green beans, broccoli, cauliflower & chicken.
7. Cover and simmer for a couple of minutes.
8. Remove from heat & stir in cashews.
9. Taste & adjust the seasoning (salt & curry powder) if needed.
10. Serve alone in bowl or over cooked rice or grain with a little cilantro sprinkled over the top.


Number of Servings: 7

Recipe submitted by SparkPeople user LAURAT77.

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