Creamy cashew coriander chicken

Creamy cashew coriander chicken with chicken breast, cashews, coconut milk, ginger and coriander – spiced, mellow and nicely thick, straight from the pan.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 480 kcal per serving
• Protein: 45 g
• Fat: 26 g
• Carbs: 18 g

Ingredients

• 350 g chicken breast fillet
• 100 g cashews
• 250 ml coconut milk
• 1 clove of garlic
• 1 piece of ginger (about 2 cm)
• 1 tbsp olive oil
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 bunch of coriander

Method

You’ll need: frying pan · blender · chopping board · knife · sieve · grater · wooden spoon

1. Soak the cashews in hot water. Then drain them and blend with the coconut milk into a fine, smooth cream.
2. Cut the chicken breast fillet into pieces. Grate the garlic and ginger very finely.
3. Fry the chicken in a frying pan with the olive oil, garlic, ginger, garam masala and turmeric over a high heat until coloured all over.
4. Add the cashew and coconut cream and stir well. Reduce the heat and simmer gently until the sauce is thick and the chicken is cooked through.
5. Season to taste with salt. If the sauce gets too thick, stir in a little water.
6. Serve with freshly chopped coriander.

Good to know

A dish like this feels like little effort and lots of flavour. The sauce turns soft, round and really creamy. Add that warm spice profile – it all just fits together.

Swaps

Chicken breast fillet → turkey breast (similar protein content and usually a little leaner). Cashews → almond butter (also provides unsaturated fats and minerals). Coconut milk → Greek yoghurt (more protein, tangier; only stir in over a gentle heat). Olive oil → ghee (heat-stable and aromatic).

Allergens

Contains tree nuts (cashews), and milk if you use ghee or yoghurt. Season mildly for children; in pregnancy make sure the chicken is cooked through.

Dairy-free recipes