There’s a lot I love about summer, but fresh herbs have to be near the top of that list. And this coconut cashew chicken curry is absolutely bursting those fresh, summer flavors!
Shredded chicken simmered in a sauce packed with fresh basil, cilantro, and a jalapeno for just a little burst of acidity and heat to cut the richness of the coconut-milk-based curry sauce – what’s not to love? Serve over rice or with naan to mop up the extra sauce. Sprinkle some roasted and salted cashews on top and add some sliced jalapeno for a delightful crunch. Extra fresh cilantro and basil never hurt either!
While delicious fresh, it’s also a wonderful freezer meal. If your garden is exploding with fresh herbs (or you catch a good sale at the store), make a big batch of this and freeze it for later so you can get a whiff of peak summer when those warm, sunny days feel like a distant memory.
If chicken tikka masala feels too heavy in the warmer months, give this light & summery curry a try. Better yet, since it cooks in less than 30 minutes, it won’t heat up your kitchen too much on a hot day!
Can this coconut cashew chicken curry be made with dried basil and/or dried cilantro?
While the flavor won’t be quite as bright and fresh, yes, dried basil and/or cilantro will work. Use a heaping tablespoon of each. I’d also recommend simmering the curry for an extra 10-15 minutes to let the flavors really develop (or make it as a freezer meal).
Is this coconut cashew chicken curry keto-friendly or low carb?
The coconut cashew chicken curry, by itself, is very keto-friendly and low carb. However, cashews do have a decent amount of carbs, so just be aware of that when you use them to garnish your curry. A small handful is plenty for flavor and crunch!
Either skip the rice for serving or use a keto/low carb rice substitute of your choice. It’s still absolutely delicious without rice to accompany!
Does this coconut cashew chicken curry keep well as leftovers or meal prep?
As with most curries, this coconut cashew chicken curry gets better with time! Keep curry leftovers separate from any garnishes and especially from rice leftovers (to prevent the rice from becoming too mushy). The curry keeps beautifully in the fridge for about 4 days. In the freezer, it’s best if thawed and reheated within 3 months.
Ingredients
- 1 yellow onion, quartered
- 3 cloves fresh garlic, minced
- 1 tsp fresh ginger, grated
- 1 jalapeno – halved with ribs and seeds removed for mild, or left in for spicier; if you like jalapeno, get a second jalapeno for garnishing!
- 1/4 cup fresh basil, chopped – plus more for garnishing
- 1/4 cup fresh cilantro, chopped – plus more for garnishing
- 2 14oz cans full fat coconut milk
- 2 cups chicken bone broth
- 2 tbsp curry powder
- 2 tsp salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 2 tbsp butter
- 2lbs shredded chicken
- Garnishes: Roasted salted cashews, sliced jalapeno, fresh basil, and/or fresh cilantro
- Brown rice and/or naan, for serving
Directions
Step 1: Combine onion, garlic, ginger, jalapeno, basil, and cilantro in a blender or food processor on high until it forms a smooth paste.
Step 2: Add coconut milk, chicken bone broth, curry powder, salt, and pepper to the blender or food processor. Blend again on high until smooth and homogenous.
Step 3: In a large pot, melt butter over medium heat and add shredded chicken. Pour the sauce over the chicken and bring to a boil. Reduce heat and simmer for 15 minutes.
Step 4: Taste and add salt to taste. Serve over brown rice, garnished with roasted salted cashews, sliced jalapeno, fresh basil, and/or fresh cilantro. Also delicious with naan!
Equipment
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Coconut Cashew Chicken Curry
This coconut cashew chicken curry is the perfect summer dish, especially if you grow your own fresh basil and cilantro! It’s quick, easy, and absolutely delicious.
- Total Time: 30 minutes
- Yield: 8 servings
Ingredients
- 1 yellow onion, quartered
- 3 cloves fresh garlic, minced
- 1 tsp fresh ginger, grated
- 1 jalapeno, halved (with ribs and seeds removed for mild, left in for spicier) – if you like jalapeno, get a second for garnishing!
- 1/4 cup fresh basil, chopped (plus more for garnishing)
- 1/4 cup fresh cilantro, chopped (plus more for garnishing)
- 2 14oz cans full fat coconut milk
- 2 cups chicken bone broth
- 2 tbsp curry powder
- 2 tsp salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 2 tbsp butter
- 2lbs shredded chicken
- Garnishes (recommended): Roasted salted cashews, sliced jalapeno, fresh basil, and/or fresh cilantro
- Brown rice and/or naan, for serving
Instructions
- Combine onion, garlic, ginger, jalapeno, basil, and cilantro in a blender or food processor on high until it forms a smooth paste.
- Add coconut milk, chicken bone broth, curry powder, salt, and pepper to the blender or food processor. Blend again on high until smooth and homogenous.
- In a large pot, melt butter over medium heat and add shredded chicken. Pour the sauce over the chicken and bring to a boil. Reduce heat and simmer for 15 minutes.
- Taste and add salt to taste. Serve over brown rice, garnished with roasted salted cashews, sliced jalapeno, fresh basil, and/or fresh cilantro. Also delicious with naan!
Nutrition Facts
Amount Per Serving (does not include garnishes or rice/naan)
Calories: 491 kcal
Fat: 42g
Total Carbohydrates: 5g
Fiber: 1g
Protein: 26g
The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.
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