Prepared With

Boneless skinless Halal chicken breast fillets in packaging

Cashew Chicken Coconut Curry


2 Tablespoons olive oil
2 Crescent chicken breasts (about 3/4lb,) cut into bite-sized pieces
salt and pepper
4 garlic cloves, minced
1-2 Tablespoons fresh ginger, minced
1/2 red onion, finely chopped
1 red bell pepper, sliced (or you can use 2 cups broccoli florets)
1-1/2 Tablespoons curry powder
3/4 teaspoon sea salt, divided
pinch cayenne pepper (optional)
1/2 can (~3/4 cup) light or full fat coconut milk, depending on preferred thickness
1 cup veggie or chicken broth
1/2 cup roasted unsalted cashews
1/2 lime
For garnish: lime wedges, fresh basil and fresh cilantro


Heat 1 Tablespoon olive oil in a large, deep skillet over medium heat then add chicken and season with salt and pepper. Saute until no longer pink, about 3-4 minutes, then remove to a plate and set aside.
Add remaining olive oil, garlic, ginger, onion, broccoli and a pinch of salt to the skillet then cook until slightly softened, stirring frequently, about 3-5 minutes.
Add curry powder and stir to coat, then add coconut milk and broth and stir. Season with 1/2 teaspoon sea salt and 1/4 teaspoon cayenne pepper for heat (optional).
Bring to a low boil and then reduce to simmer. Cook for another 4-5 minutes or until the liquid is reduced and slightly thickened. Taste and adjust seasonings as needed, adding a little agave nectar or sweetener of choice to sweeten and offset heat if desired.
Just before removing from heat, add cashews and stir to coat. Then remove from heat, add the juice of half a lime and stir.
Serve over rice or with naan. For a lighter option, serve over cauliflower rice. Garnish with fresh basil and cilantro and remaining lime wedges.

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