Indian Chicken and Cashew curry


  • 5 cardamom pods
  • 10 Corriander seeds
  • Teaspoon dried chilli
  • Teaspoon mustard seeds
  • Teaspoon turmeric
  • Teaspoon cumin
  • 2cm piece ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp tomato puree
  • 1 Spring onion
  • 1 Tbsp ghee
  • 3 chicken breasts, chopped into chunks
  • 1 can chopped tomatoes
  • 1 bell pepper
  • Peas
  • Mange tout
  • 2 Tbsp natural yoghurt
  • 50g cashew nuts
  • 1 tsp garam masala


  1. Remove the seeds from the cardamon pods and put these along with the coriander and mustard seeds and dried chilli into a large, dry, heavy bottomed saucepan on a low heat for a few minutes.
  2. Remove the spices and grind with a mortar and pestle.
  3. Crush the garlic, cut the spring onion into fine slices, grate the ginger and add these together with the ghee into the same saucepan as the spices were in on a medium heat.
  4. Once the onion has softened add the ground spices along with the turmeric, cumin, soy sauce and tomato puree.
  5. Stir into a paste and then add the chicken for a few minutes, until the outside of the chicken is cooked.
  6. Add the chopped tomatoes, bring to a simmer and leave on a low heat for half an hour.
  7. Chop the pepper into small pieces and add to the curry along with the peas and mange tout before cooking for 5 minutes.
  8. Stir in the yoghurt, cashew nuts and garam masala, turn off the heat and leave covered for 5 minutes.
  9. Serve with rice and/or naan bread.

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