Curried chicken with roasted cashews

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10 min


4 to 6 servings

* PLUS Cooking time: 14 minutes, Roasting Time: 5 minutes
Curried chicken with roasted cashews

© Royalty-Free/Masterfile


  • 1/2 cup unsalted cashews , or whole unblanched almonds
  • 6 skinless, boneless chicken breasts
  • vegetable oil
  • 2 red or orange bell peppers
  • 2 limes
  • 398-mL can coconut milk
  • 3 tsp cornstarch
  • 4 garlic cloves , minced, 2 1/2 tsp bottled chopped garlic
  • 2 to 3 tsp Thai green curry paste
  • 1/2 tsp salt
  • 3 green onions , or 1/2 cup coarsely chopped fresh coriander


  • Preheat oven to 350F (180C). Spread out nuts on a rimmed baking sheet. Roast, stirring occasionally, until fragrant and light brown, about 5 minutes. Meanwhile, slice chicken into 1-inch (2.5-cm) chunks. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add chicken. Stir often until chicken just loses its pink colour, 6 to 8 minutes.
  • Meanwhile, core and seed peppers, then coarsely chop into pieces about same size as chicken. Squeeze about 1/4 cup (50 mL) juice from limes. Pour coconut milk into a medium-size bowl. Whisk in cornstarch until dissolved, then whisk in lime juice, garlic, 2 tsp (10 mL) curry paste and salt. If you like it fiery, use 3 tsp (15 mL) curry. Add peppers and coconut mixture to chicken. Bring to a boil, stirring often, then reduce heat to medium-low.
  • Cover and simmer, stirring occasionally, until sauce is thickened and chicken is cooked, 8 to 10 minutes. Taste and add more salt, if needed. Meanwhile, thinly slice green onions diagonally. Turn curry onto a large rimmed platter or bowl. Scatter with nuts. Sprinkle with onions.

Nutrition (per serving)

  • Calories
  • 310,
  • Protein
  • 33.2 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 14 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 339 mg.

This dish tastes as good as Thai takeout but you can make it at home in less than half an hour.

Your complete menu

Start with store-bought carrot soup with pinches of ground ginger, or vegetable crudités with hummus. Serve with rice or rice stick noodles and a mango-and-lettuce salad. End with a trio of frozen yogurts or sherbet with fresh berries.

Make ahead

Follow recipe, but don’t add nuts or onions. Cover and refrigerate up to 2 days or freeze up to 1 month. Heat. Scatter with nuts and onions.