Curried chicken with roasted cashews


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 to 6 servings
*PLUS Cooking time: 14 minutes, Roasting Time: 5 minutes
Curried chicken with roasted cashews

© Royalty-Free/Masterfile


  • 1/2 cup unsalted cashews, or whole unblanched almonds

  • 6 skinless, boneless chicken breasts

  • vegetable oil

  • 2 red or orange bell peppers

  • 2 limes

  • 398-mL can coconut milk

  • 3 tsp cornstarch

  • 4 garlic cloves, minced, 2 1/2 tsp bottled chopped garlic

  • 2 to 3 tsp Thai green curry paste

  • 1/2 tsp salt

  • 3 green onions, or 1/2 cup coarsely chopped fresh coriander


  • Preheat oven to 350F (180C). Spread out nuts on a rimmed baking sheet. Roast, stirring occasionally, until fragrant and light brown, about 5 minutes. Meanwhile, slice chicken into 1-inch (2.5-cm) chunks. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add chicken. Stir often until chicken just loses its pink colour, 6 to 8 minutes.

  • Meanwhile, core and seed peppers, then coarsely chop into pieces about same size as chicken. Squeeze about 1/4 cup (50 mL) juice from limes. Pour coconut milk into a medium-size bowl. Whisk in cornstarch until dissolved, then whisk in lime juice, garlic, 2 tsp (10 mL) curry paste and salt. If you like it fiery, use 3 tsp (15 mL) curry. Add peppers and coconut mixture to chicken. Bring to a boil, stirring often, then reduce heat to medium-low.

  • Cover and simmer, stirring occasionally, until sauce is thickened and chicken is cooked, 8 to 10 minutes. Taste and add more salt, if needed. Meanwhile, thinly slice green onions diagonally. Turn curry onto a large rimmed platter or bowl. Scatter with nuts. Sprinkle with onions.

Nutrition (per serving)

Calories 310, Protein 33.2g, Carbohydrates 13g, Fat 14g, Fibre 1.6g, Sodium 339mg.

This dish tastes as good as Thai takeout but you can make it at home in less than half an hour.

Your complete menu

Start with store-bought carrot soup with pinches of ground ginger, or vegetable crudités with hummus. Serve with rice or rice stick noodles and a mango-and-lettuce salad. End with a trio of frozen yogurts or sherbet with fresh berries.

Make ahead

Follow recipe, but don't add nuts or onions. Cover and refrigerate up to 2 days or freeze up to 1 month. Heat. Scatter with nuts and onions.