Pepper and Cashew Nut Chicken Curry

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A very easy chicken curry recipe with a distinctive nutty flavour.  Classic Indian spicing and chicken thighs on bone maximise the flavour of this delicious curry.
Serves 4

50g raw unsalted cashew nuts
3 medium onions, thinly sliced
4-5 tbsp sunflower oil
3 – 4 green cardamom pods
1 cinnamon stick
2 bay leaves
1 tsp cumin seeds
4 tomatoes, chopped
3-4 garlic clovers, chopped
fresh ginger, finely grated
8 skinless chicken thighs on the bone
2 tsp ground coriander
2 tsp garam masala
1 tsp turmeric powder
1 tsp salt
1 tsp chilli powder
4 tbsp plain yoghurt
1 green pepper
1 tbsp fenugreek leaves


– Soaking the cashew nuts in 100ml hot water for an hour.

– Heat half of the the oil in a pan, add the cardamom pods, cinnamon stick, bay leaves, cumin seeds, and let them sizzle.

– Add 2 finely chopped onions and cook for 8-10 minutes until they golden.

– Add the garlic cloves and the grated ginger and cook for 1 minute. Add the tomatoes to the pan, stir and cover, cooking on a low-medium heat for 10 minutes.

– Add the ground coriander, garam masala, turmeric powder, salt, and chilli powder. Remove the pan from the heat and add the plain yoghurt. Mix well.

– Add the chicken thighs. Return the pan to the heat, cover, and cook on a low heat for at least 40-45 minutes.

– Add the remaining oil to another hot pan, and cook the remaining onion and peppers on a high heat for 5 minutes until they are starting to soften but still have a bit of crunch.

– Drain the cashew nuts, place them in a pestle and mortar and crush into a coarse paste.

– Add the cashew nuts to the onions, mix, and remove from the heat.

– Add the onion and pepper mix to the chicken and add the fenugreek leaves. Cook for 2 minutes.

Serve with naan, chapati or rice.

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