Spiced Cashew Chicken Curry

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

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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!

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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

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

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