Coconut Chicken Curry With Cashews Recipe (2024)

This dish is super easy - I didn't follow the process exactly but the overall idea - I didn't use all the marinade spices mentioned but used garam masala to marinate the chicken with in garlic. You get shredded cococut at the Indian grocery store and cashews and you make a paste together after soaking the cashews. Used potatoes instead of parsnips. It was delicious just not having to do those steps cut the time down to under 30 minutes. Talk about a quick and easy weeknight meal.

Thick coconut milk refers to the amount of coconut cream in the can. Regular supermarkets often carry a limited choice, but an Asian market will give the actual amount. If memory serves 60% is a good number for 'thick' milk. Check the other cans and pick the highest percentage. It makes a huge difference!

Why is this tagged "Indian"? Sri Lanka is a different country.

Just finished this recipe, almost to the letter. The only thing I would add is that the prep takes a lot of time. It took me about 2 1/2 hours to finish it, but it is the best curry I have ever made!

Thank you for the comments warning of a liquid consistency to the sauce. I avoided this by reducing the broth to 2 cups and leaving the top of while simmering. Great flavor!

Delicious, but I'm glad I read the notes -- prepping the marinade is time-consuming. Used 2 cups of broth instead of 3 and thought the amount of liquid was good. Next time, I probably won't bother cooking the parsnips separately, will just toss them in for the last 15 minutes and omit the pan-roasting. For me, it doesn't add enough depth of flavor to justify the added step.

I generally grind my own spices for curries, but this was the first time I toasted and then ground them. The flavor difference was notable and a good thing. It's definitely a slightly different dish with everything roasted, toasted, and then ground.
I found the timing wasn't too off, but I've had a lot of practice with this kind of prep work. I'd say that the work with the spices was worth the time it took.

Oh my goodness, insanely good. I tried to streamline, following notes of others (e.g. garam masala for the spice mix). Why is this so rich, so thick? Ahh, the ground cashews, buttery good. Started out with less broth/water but had to add some back. Had an over-ripe heirloom tomato and grated it in as well. Just delicious. Bone-in chicken thighs, removed the skin, added some white potatoes. Wow.

The results were worth the effort but indeed this is a complicated multi-step recipe. What I did find was that there was over all an over abundance of fluids and I think that created too much of a 'soup' quality to the dish. The balance should have been more solids and less fluid.
Very tasty and flavorful. Both the adults and my kids loved it.

This dish was worth the effort. It took forever but we all enjoyed it 2 days in a row. The parsnips were a good addition, left out the allspice berries and used allspice instead. Also based on the comments I only used 1 cup coconut milk and water each.

A bit too much liquid, I would reduce the stock to 2C. We also like a bit more spice, will double the roasted seeds and cloves next time

I gave this four stars instead of five. This dish is really good with lots of depth to the flavor, but it is A LOT of work. I may be slow in the kitchen, but I would give yourself 2 hours to prepare and cook instead of one.

This was a delicious dish the one time I prepared it. Seemed like a lot of work but the final product was worth it. The ginger, coconut, spices and parsnips were the key to a great tasting dish. Plan to prepare it again when I have the time to devote to it. No a quick and easy recipe, but tasty.

Really good. I added frozen, diced butternut squash, sliced zucchini and some broccoli during the last ten minutes. 2 cups of broth, and just a half a cup of coconut milk. Easy and good.

Excellent dish, but it took me much, much longer than 1 hour! Labor-intensive.

I wasn't feeling well so forgot to read the notes before cooking on autopilot - very much wished I had! The flavor is outstanding. I am quick and skilled in kitchen and this took just over two hours including prep work (I did the parsnip batons). I don't mind a liquid consistency but will halve the chicken stock next time, it was just too watery/loose. Really delicious flavor though!

Delicious. In terms of preparation, I found the recipe to be all over the place or maybe my brain was all over the place. But I did double the amount of spices. Roasted the parsnips rather than boil/sauté. Added a whole 14.5 ounce can of coconut milk. Very satisfying.

This was good as written but seemed to be missing something. A splash of fish sauce made ALL the difference!

I toasted the cashews and coconut in the skillet that I used to toast the spices. No need to heat up the oven. Based on others comments, I doubled the spices and reduced the broth to 2 cups. I used carrots instead of parsnips because I already had some. Very good, but could use even more spice and a touch less liquid.

I made this exactly as written except I marinated the chicken all day! FANTASTIC! This is going to be a winter regular.

The toasted/ground cashews + coconut make the flavor amazing. I also put the marinade in at the end, and it added a lovely but subtle tang at the end. Also, didn't have parsnips, so I replaced them with potatoes (followed exact same approach, just potatoes instead of parsnips). Ate with chapati. Highly, highly recommend this recipe - don't be intimidated by the ingredients, it's super easy.

Substitute, white wine vinegar, or white wine for the lemon juice if someone is allergic.

About an hour?? Takes longer. Delicious. I added a diced jalapeño with the onions.

This was a tasty dish, but way too much work for the end product... I am an accomplished home chef, and this took way longer than the estimated time stated. I also only used 2 cups and had good thickness... 3 cups would have created quite a runny sauce

What's a good substitute for cashews for those with an allergy? Pine nut? Blanched almond? Thanks!

After I made this, but before I tasted it, I thought I would not make it again, because of all the steps. Then I tasted it, and it hits all the right flavor notes, so totally worth it. I actually can't wait to eat it again. I substituted baby carrots for parsnips, and added a cup of peas, but otherwise made it exactly as written.

The mixture was very soupy. I added a 1/4 cup of rice at the 30 minute mark and it thickened up nicely. When the coconut milk was added at the end, it had the texture of a hearty soup. Substituted diced carrots and potatoes for the parsnip. Very good!

I made this to the letter this evening and the flavors weren’t as forward as I’d like, but a few of my whole spices may have been a bit long in the tooth, the allspice and cloves in particular. Still, a flavorful, comfortable curry that suits all tastes.

The instructions for medium high heat when browning the chicken and veggies ruined my dish. All those fragrant, freshly ground spices garnishing the meat BURNED on the bottom of the pan, ruining the dish. Granted, I didn't have ghee and used a combination of butter and oil instead. I don't know if the dairy solids in the butter caused this result, but it was a heartbreaking outcome for all the effort that went into it. Watch your heat in this step.