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Chicken with Cashews

Chicken with Cashews

Chicken with Cashews

Prep Time ~ 15 mins Cooking Time ~ 1 hour
Approx Cost ~ £6 Difficulty ~ Easy
Freeze ~ No Serves ~ 4-6

Tips ~ Try to use chicken on the bone in this recipe as the resulting dish will have a better flavour.


About 1.4kg / 3lb chicken pieces, such as thighs and drumsticks

2 large onions, peeled and chopped

3 garlic cloves, peeled and crushed

2.5cm / 1 inch piece fresh root ginger, peeled and finely chopped

50g / 2oz cashew nuts

45ml / 3 tbsp vegetable oil

1 cinnamon stick

15ml / 1 tbsp coriander seeds

10ml / 2 tsp cumin seeds

4 cardamom pods

150ml / ¼ pint thick yogurt

45ml / 3 tbsp chopped fresh coriander

30ml / 2 tbsp chopped fresh mint (optional)

To serve

Yogurt, Garam Masala and chopped fresh coriander


  • Skin the chicken pieces. If there are any large ones, such as breasts, cut into 2 or 3 pieces.
  • Put the cashew nuts in a blender or food processor with 150ml / ¼ pint water and work until smooth.
  • Heat the oil in a large flameproof casserole and add the onions, garlic, ginger and all spices. Cook over a high heat for 2 - 3 minutes, stirring all the time.
  • Add the cashew puree and cook for 1 - 2 minutes. Add the chicken and stir to coat in the spices.
  • Lower the heat, then add the yogurt a spoonful at a time, followed by another 150ml / ¼ pint water. Season with salt and pepper.
  • Lower heat, cover and cook gently for about 45 minutes or until the chicken is cooked right through.
  • Add the coriander and mint, check the seasoning. Serve each portion topped with a spoonful of yogurt and sprinkled with garam masala.
  • Scatter with chopped herbs too, if desired.