Coconut Chicken Curry with Cashews & Coriander

Serves 4 people


  • 1 tablespoon peanut or canola oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion sliced
  • 2 cloves garlic, finely chopped
  • 5cm piece ginger, peeled, finely grated
  • 2 teaspoons garam masala
  • 1 teaspoon tumeric
  • 600g skinless chicken thighs, cut into 5cm pieces
  • 200ml coconut milk
  • 500ml chicken stock
  • 1/2 teaspoons salt
  • 2-3 cups mixed greens (such as green beans, broccoli, frozen peas, baby spinach etc)
  • juice of 1 lime (or half a lemon)
  • 1/4 cup coriander leaves, chopped
  • steamed rice and roasted cashew nuts to serve
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  • Heat the oil in a wide saucepan over medium heat, then add the mustard and cumin seeds. Cook for 1 minute or until they begin to pop. Add the onion, garlic, and ginger and cook, stirring, for 5 minutes. Add the garam marsala and turmeric and stir well. Add the chicken and stir to coat in the spices, then add the coconut milk, stock and salt. Bring to a gentle simmer, then cook for 12-15 minutes or until the chicken is cooked through and just tender. Add the greens and cook for a further 3-5 minutes until tender. Stir in the lime juice and coriander and adjust seasoning if necessary. Serve with rice, garnished with the cashews.

By Cuisine Magazine

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