Chicken Curry with Coconut Milk and Cashews Recipe | Yummly

Chicken Curry with Coconut Milk and Cashews

ON DINE CHEZ NANOU
9Ingredients
55Minutes
980Calories
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Description

This recipe proves that you can make tasty Indian-style food at home, without a lot of effort—or a list of hard-to-find ingredients. Store-bought curry paste is a shortcut to authentic flavor, here mixed with coconut milk and toasted cashews to make a rich sauce for sautéed chicken thighs. More cashews and fresh cilantro are sprinkled on top for a garnish, and blanched peas and steamed rice round out the meal.

Ingredients

US|METRIC
  • 1 tablespoon oil
  • 4 chicken thighs
  • 2 tablespoons curry paste
  • 250 milliliters chicken stock
  • 400 milliliters coconut milk
  • 1 bunch fresh coriander
  • white rice
  • 200 grams peas
  • 60 grams cashew nuts
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    Directions

    1. In a saute pan, heat the oil and brown the chicken tighs on both sides.
    2. Add curry paste, mixed with the broth and cook covered over low heat for about 30 minutes.
    3. Add coconut milk, stir and add a little bit of coriander.
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    NutritionView More

    980Calories
    Sodium14% DV330mg
    Fat109% DV71g
    Protein100% DV51g
    Carbs12% DV36g
    Fiber32% DV8g
    Calories980Calories from Fat640
    % DAILY VALUE
    Total Fat71g109%
    Saturated Fat32g160%
    Trans Fat
    Cholesterol195mg65%
    Sodium330mg14%
    Potassium1460mg42%
    Protein51g100%
    Calories from Fat640
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber8g32%
    Sugars10g20%
    Vitamin A130%
    Vitamin C90%
    Calcium10%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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