Creamy Cashew Nut Chicken

14 July 2021 By

Creamy Cashew Nut Chicken is a gorgeous way to use our coriander curry paste and a big hit with customers at our North Perth store.

Creamy Cashew Nut Chicken

Ingredients − Serves 4 to 6

  • 1kg chicken thighs or tenderloins, skin off, diced into large pieces

Marinade

  • Oil or ghee
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 medium onions, finely crushed
  • 2 tbsp Latasha’s Kitchen Coriander Curry Paste
  • ¼ cup water
  • 3 medium sized tomatoes, chopped
  • 2 green chillies, chopped
  • Bunch of fresh coriander
  • ½ cup Greek yoghurt
  • ½ cup roasted cashew nuts (if using raw cashew nuts, boil in 1 cup water for 20 mins)
  • Juice of half large lemon
  • Large handful fresh mint

Garnish

  • Mint leaves, coriander leaves and chopped cashew nuts.

$18.90 – $113.40View / Buy Now This product has multiple variants. The options may be chosen on the product page

Method

  1. Combine marinade ingredients, add diced chicken and marinate for 20 minutes.
  2. Pre-heat fan forced oven to 180˚C.
  3. Roast marinated chicken in the oven for 30 minutes.
  4. Meanwhile in a pot heat oil or ghee then add bay leaves, cinnamon stick and onions, and cook to caramelise for 12-15 minutes.
  5. Add 2 tablespoons Latasha’s Kitchen Coriander Curry Paste and water to the pot, and cook for 5 minutes.
  6. Mince together tomatoes, green chillies and a bunch of coriander in a food processor, before adding to the pot.
  7. Blend Greek yoghurt, cashews, lemon juice and a large handful of fresh mint to make yogurt sauce.
  8. Add the roasted chicken and yoghurt sauce to the pot, stir to combine, bring to the boil (about 5 minutes) then cook about 10-15 minutes longer to reduce.
  9. Serve garnished with mint, coriander and chopped cashew nuts.