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Spiced Cashew Chicken Curry

2/25/2015

 
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With easily adaptable spice levels,
this curry has become a favourite of ours
​and a regular in meal rotations!

Ingredients:

  • 2 chicken breasts
  • olive oil
  • 1/2 cup/1 small chopped onion
  • 2 cloves garlic, finely chopped
  • 1 tsp garam masala
  • 1 Tbsp coriander
  • 1 Tbsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp (or more) cayenne pepper
  • diced potatoes, as desired (We used 1-2 cups cubed small potatoes: red, purple and white)
  • 2 1/2 cups coconut milk
  • cashews, as desired*
  • chopped veggies, as desired (We used 1 1/2 cups veggies: rainbow peppers and green onions)
  • 2 cups uncooked rice of preferred type (We used jasmine rice)

*Possible Additions: 
  • ginger
  • cilantro, currants, cashews, sliced almonds, or other nuts as garnish
  • chickpeas (either additional or as vegetarian substitution)​

*We were previously using soy milk in this recipe, until a friend suggested coconut milk; we found coconut milk works much better!

Process:

  • Cook rice in rice cooker or on stovetop
  • Pan fry chicken in olive oil
  • When chicken is cooked, add onion and garlic and sauté until onion is translucent 
  • Add garam masala, coriander, cumin, turmeric, cayenne pepper, potatoes and coconut milk. mix well and simmer for 5 minutes
  • Crumble cashews over mixture and add veggies
  • Cover & simmer for 7 minutes (10 minutes if you have included potatoes) 
  • Mixture should become creamy as it simmers
  • Serve over rice, with additions as desired

Main Dishes | Recipe by K.S and C.S.

Rachael link
2/22/2015 22:48:39

Looks yummy, Chelsea - thanks! Have you tried it with coconut milk instead? I think that would be good! :-)

Chelsea Sosiak
2/25/2015 04:38:45

:-) We haven't tried it with coconut milk yet but that does sound yummy!

Chelsea Sosiak
6/28/2015 04:29:27

We recently made it with coconut milk and found we liked it much better than the soy milk.


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