Cashew Chicken Curry


  • 2 lbs boneless skinless chicken thighs (or breasts)
  • 2 tbsp butter, divided
  • 1 yellow onion
  • 30g? Cashew Chicken Spice Mix
  • 2 tbsp tomato paste
  • 4 cloves garlic
  • 12″ ginger root
  • 1 cup chicken broth
  • 2 cups Cashew Cream
  • 2-3 sliced green onions
  • optional: 1 lime



  • Make or weigh out spice blend
  • Cut chicken into ~2″ chunks
  • Place the chicken pieces in a medium mixing bowl
    • Drizzle with oil and add half the spice mix
    • Use your hands to make sure the chicken is thoroughly coated
    • optional: Refrigerate the spiced chicken pieces until ready, up to 12 hours
  • Dice onion into large pieces (~1″)
  • Peel garlic
  • Peel ginger and mince finely
  • Make cashew cream

Make the curry

  • Melt butter in a large nonstick skillet
  • Add the chicken and cook until it’s nicely browned
  • Transfer the browned chicken back to the mixing bowl
  • Add a chunk of butter, the onion, rest of the spice mix, crushed garlic, ginger, and tomato paste and cook on high heat until the onions start to soften
  • Add the chicken broth and bring to a simmer
  • Add the chicken back in along with the cashew cream
  • Simmer on medium until the chicken is as cooked as you want and the sauce is the right texture (~15–20 minutes)
  • When ready, stir in green onions and lime juice
  • Taste and adjust seasoning