Creamy Cashew Chicken Curry

40 - 50 minutes


Cook Within:24 hours

45 Min

Effort :


Spice :


This curry is made rich and creamy with cashews, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 504.48
Total Fat 18.67g
Chalestrol 49.88mg
Soduim 1518.56mg
Total Carbohydrates 65.18g
Protein 20.81g

Nutrition Values

(Per Serving)
  • Calories 504.48

  • Total Fat 18.67g

    • Saturated Fat 6.71g

  • Chalestrol 49.88mg

  • Soduim 1518.56mg

  • Total Carbohydrates 65.18g

    • Dietary Fiber 8.33g

    • Sugar 4.73g

  • Protein 20.81g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Chicken Thigh
    Chicken Thigh
  • White Onion
    White Onion
  • Ginger
  • Garlic
  • Tomato Puree
    Tomato Puree
  • Roasted Cashew
    Roasted Cashew
  • Scallions
  • Coriander
  • Lemon
  • Basmati Rice
    Basmati Rice
  • Spice Mix
    Spice Mix

You Will Need

Not Included in Bag

for 1 serving only

  • Vegetable oil / Olive Oil (0.5 tbsp.)
  • Salt (to taste)


  • Pan
  • Blender
  • Mixing Bowls
    Mixing Bowls
  • Cooker

Watch Video


  • 1

    Prepare Your Ingredients

    • Fine chop ginger , garlic , scallion and cilantro.
    • Cut lemon into halves and squeeze the juice keep aside.
  • 2

    Marinate Chicken

    • Transfer chicken to a bowl . Add oil and about 1/2 of the spice blend , mix throughly.
    • Cover with plastic wrap and marinate in the fridge for 15 mins.
  • 3

    Prepare Cashew Paste

    • Combine water and cashews in a blender , blend on high speed until very smooth .
  • 4

    Saute Chicken

    • Heat some butter in a large pan high until melted and golden brown .
    • Add the chicken in a single layer , Cook until browned 4 to 5 minutes per side.
    • Return chicken and accumulated juices to the bowl.
  • 5

    Saute Veggies

    • Heat remaining butter in the some pan over mediumhigh heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger.
    • Cook and stir until fragrant, 2 to 3 minutes. Pour in some water and bring to a simmer. Add the chicken and any accumulated juices.
  • 6

    Bring it together

    • Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 10-15 minutes. Squeeze inlime juice.
    • Stir in green onions and cilantro taste for seasoning.
  • 7

    Serve hot!

    • Server hot on top of rice and enjoy.


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