Authentic home cooking from Spain, with US measurements. 
Curry Chicken with Coconut Milk and Cashews
I had never used coconut milk in any stew, but my son-in-law made this curry chicken for us, and I liked it a lot. It's creamy, flavorful, and very mild. When it comes to spices, everyone can adjust the amounts and types to their liking. The spices here are well-balanced, but if you don't like one, feel free to skip it... except for the curry, of course.
Curry Chicken with Coconut Milk and Cashews
I had never used coconut milk in any stew, but my son-in-law made this curry chicken for us, and I liked it a lot. It's creamy, flavorful, and very mild. When it comes to spices, everyone can adjust the amounts and types to their liking. The spices here are well-balanced, but if you don't like one, feel free to skip it... except for the curry, of course.
Open in Cookpad AppSteps
- 1
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- 2
In a pan with a little oil, sauté the green onion and garlic. Once they are softened, add the ginger and cayenne pepper, stir a few times, then add the tomato and the rest of the spices. Stir for a few more minutes.
- 3
Next, add the chicken and cashews and cook on high heat for a few minutes until done, but not overcooked, so it stays juicy. Add the can of coconut milk and let it simmer for a few minutes until the sauce is thick and creamy.
- 4
Plate and sprinkle chopped cilantro on top.
- 5
I hope you enjoy it!
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