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


  • 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


  • Mint leaves, coriander leaves and chopped cashew nuts.

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  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.