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Quick chicken and cashew curry

Serves 4
Prep time:
Cooking time:

This easy curry has a strong resemblance to butter chicken, so the kids enjoy eating it as much as the cook does making it.



  • 1 Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 cm Fresh ginger, peeled and finely grated
  • 60g Butter
  • 1 tsp Ground cumin
  • 2 Tbsp Curry powder, heaped ones
  • 1 tsp Salt
  • 700 g Skinned and boned chicken thighs, diced
  • 1 can Pams diced tomatoes, 400g
  • ½ cup Cashew nuts, finely ground
  • ½ cup Natural yoghurt, unsweetened
  • 1 large bunch Coriander, for serving
  • 4 servings Basmati rice
View the method
  1. Cook onion, garlic and ginger in butter in a heavy-based frying pan for 3-4 minutes until onion is soft.
  2. Add cumin, curry powder and salt and stir to incorporate, then add chicken and stir-fry for 5 minutes.
  3. Stir in tomatoes and ½ cup water and bring to a simmer. Cover and simmer for 15 minutes.
  4. Stir in the ground cashew nuts and yoghurt. When it comes back to the boil, remove from heat.
  5. Serve with plenty of fresh coriander and steamed rice.
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