Simple chicken and cashew curry

Here is a great curry recipe that really hits the spot!


Serves 2

  • 2 large chicken breasts (about 200g each), chopped into 2cm chunks
  • 150g fat-free Greek yoghurt
  • 100g unsalted cashews
  • 400g can chopped tomatoes
  • 450ml chicken stock
  • 1 small onion, chopped
  • 3-4 garlic cloves
  • thumb-sized piece ginger, peeled and roughly chopped
  • 3 green chillies, deseeded
  • small pack coriander leaves picked and stalk roughly chopped
  • 2 tbsp coconut oil
  • 1 ½ tbsp garam masala
  • 400g can chopped tomatoes
  • 450ml chicken stock
  • 10ml single cream
  • 2 large handfuls of spinach or kale (or other green veg)
  1. Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz.
  2. Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the coconut oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for another couple of minutes.
  3. Add the tinned tomatoes and chicken stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer. (Alternatively, you can use a whisk to mix it all together really well).
  4. Cook for 20-30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yoghurt and cream, and stir well to make a creamy sauce.
  5. Meanwhile, steam your veg for 3-4 minutes.
  6. Scatter with the coriander leaves and serve with the greens.

There you have it, protein packed, tasty and nutritious! And for those counting, about 480kcals, 60g protein, 15g carbs and 20g of fat.

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