How to make it

  • Preheat the oven to 350 degrees F.
  • Spread the cashews on a tray and bake/grill for 5 minutes, or until fragrant and lightly toasted. They should end up being golden brown.
  • Transfer aside to cool.
  • Lightly season the chicken with salt. and 1/2 of the ground black pepper
  • In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
  • Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side.
  • Transfer the chicken aside and reduce the heat to moderate.
  • Add the remaining 1 tablespoon of oil to the skillet and heat until smoking.
  • Add the mustard seeds and let it splutter (cover lid) until they stop popping.
  • Add the cumin seeds (or powder), coriander and curry powder and remaining ground black pepper, and cook, stirring occasionally, until fragrant, about 1 minute.
  • Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes
  • If the mixture seems dry, add up to 1/4 cup of hot water to prevent sticking.
  • Stir in the coconut milk and bring to a boil. Reduce the heat to low.
  • Return the chicken to the skillet and simmer until cooked through, about 15 minutes.
  • Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.

Reviews & Comments 8

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • ibusweb 6 years ago
    Please visit
    for finding properties in kerala to buy, rent or paying guest.
    1000 of houses, flats, shop and land are listed with owner details.
    Was this review helpful? Yes Flag
  • moidhu 7 years ago
    will try it soon!
    Was this review helpful? Yes Flag
    " It was excellent "
    tanwiratchada ate it and said...
    Thank you for sharing, I love the recipe and curry style. I often taste it super DELICIOUS! ;)
    Was this review helpful? Yes Flag
    " It was excellent "
    tanwiratchada ate it and said...
    Delicious forever! This is what I really love and caving.;)
    Was this review helpful? Yes Flag
    " It was excellent "
    tinadc ate it and said...
    I agree with you there is a vast difference between curry powders, shop bought ones just doesn't do it therefore I have my curry powders mixed from scratch i.e. for fish, chicken and meats.... and keep it in the freezer compartment of the fridge to last longer... this recipe is a keeper...great post ***** high 5
    Was this review helpful? Yes Flag
    " It was excellent "
    mjcmcook ate it and said...
    ~GREAT Recipe~
    "5" FORK!!!!!
    I will prepare soon with the HELP of a
    Friend of mine that can find the
    'Special Ingredients'!
    Was this review helpful? Yes Flag
  • merlioninvancouver 8 years ago
    Hi chuckieb,
    Not wanting to come off as trying to sound pretentious or anything but there is a difference between the western world curry powder and the not so typical Indian curry powder mixtures. The western style curry powder tends to have a fairly standardized taste. What I do know is that the Indian meat curry powder also contains ingredients like green cardamom, black cardamom, mace, nutmeg, etc to make it different from its western counterparts. What I can suggest is to look for meat curry powders in Indian grocery stores. They do taste different. Try it and let me know if you can taste the difference :)
    Was this review helpful? Yes Flag
  • chuckieb 8 years ago
    This looks wonderful. I've never heard of meat curry powder before. How does it differ from regular curry powder?
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
    sounds delicious!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes