Cashew Curry



This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander


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

100g unsalted cashews

2 tbsp coconut oil

1 Ā½ tbsp garam masala

400g can chopped tomatoes

450ml chicken stock

3 large chicken breasts (about 475g).

any visible fat removed, chopped into


155g fat-free Greek yogurt

10ml single cream (optional)

How To

Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.

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 oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.

Add the tomatoes and 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.

Cook for 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 yogurt and cream (if using), and stir well to make a creamy sauce.

Scatter with the coriander leaves and serve with the greens.

* To serve, 165g boiled or steamed greens (choose from spinach, kale. runner beans. asparagus or broccoli)

Scroll to Top