If you’re reading this you did not opt for the jump to recipe button, and for that I commend you, you’re awesome and thanks for reading my post, I promise it wont be my entire life story. So about this chicken cashew curry recipe anyway… This is perhaps the easiest chicken curry recipe ever and a total win for those of your friends who don’t like too much spice. If you’re like me however and love things a bit more exciting then just add some finely diced habaneros and viola! Mission accomplished. The star of this dish as you may have guessed is those adorable sweet mini peppers, but you can definitely make this with regular bell peppers, or even poblano is wonderful.
My big brother taught me how to make this recipe when I was 17 and had only experienced the joys of cream cheese on things like bagels and cheese cakes where I thought it belonged. So of course when I see him melting an entire block of it into our dinner I am appalled. The horror, the calories! Maybe it was a stroke of genius, or maybe he just didn’t remember the coconut milk at the store but just wait, you’ll see. It’s what curry never knew it was missing.
With simple fresh ingredients this curry is so simple to make. Here’s the ingredients and why’s as well as some ideas for substitutions and how to make this meatless.
Golden Cashew Chicken Curry Ingredients
Chicken Breasts – I like chicken breasts because they are easy to work with and high in protein but you could also use chicken thighs or pork, or opt for meatless by going with tofu or leaving out the protein.
Cashews– gives this a nice bite and buttery goodness and who doesn’t love cashews?
Garlic – good for the heart and soul, and hey you do you boo, add as much as you want.
Sweet onion– adds a lovely sweetness and flavor complexity. You could also use white onion.
Mini Bell Peppers – Because they’re adorable. Ok, but really, they are the star of this dish because they are so colorful and delightful to cook with!
Yellow Curry Paste – I use premade I get at my local Asian market for this recipe for ease but you can make your own too if you have the time
Turmeric – Really? isn’t there enough in the curry paste? Nope… Trust me, if you want that gorgeous golden color and extra peppery taste, you need it.
Cream cheese– Yep and the whole block too! Makes this dish extra creamy and extra delicious.
Chicken broth – makes the sauce a perfect velvety smooth and rounds things out. I like to use bone broth when I have it around but any chicken stock will work.
Coconut Oil – Gives this dish the classic coconut flavor that goes oh so well with curry. Plus it’s a heart healthy choice for cooking oil. I am guilty of eating it literally on everything.
That’s it! LETS EAT!
If you make this recipe I’d love to see it! Tag @Cookingwithpeppers on instagram!
Golden Cashew Chicken Curry
Creamy, peppery, and oh so delicious. This golden cashew chicken curry is packed with flavor and so so easy to make.
- 2 tbsp yellow curry paste
- 1 tbsp ground turmeric
- 4 cloves garlic, grated or minced
- 1 small sweet onion sliced
- 2 cups mini sweet peppers, sliced into rings
- 1 ½ lbs boneless skinless chicken breasts, diced into 1 1/4-inch cubes
- ¾ cup whole roasted unsalted cashews
- 1 tbsp coconut oil
- 8 oz cream cheese
- 1 cup low sodium chicken stock
- salt and pepper to taste
Heat coconut oil in a large nonstick pan over high heat, add chicken in a single layer and cook until you have a nice sear on each side, about 2-3 minutes per side. Remove chicken from pan and set aside
To the same pan, add sweet bell peppers, garlic, and onion, turn down heat to medium and sauté until tender, about 3 minutes
Add cream cheese to pan and stir until melted, then add chicken stock and stir until you have a thick sauce, add more chicken stock if you like a thinner sauce, or cook for longer to reduce for thicker sauce.
Add yellow curry paste and turmeric to sauce
Once spices are well incorporated, add chicken and cashews to sauce and simmer on low for 10 minutes
salt and pepper to taste, serve over jasmine rice!