A healthy whole food, paleo friendly, chicken curry made with organic chicken breasts, roasted cashew butter and full fat coconut milk…among the tomato puree and spices!!!
If the alliteration didn’t win you over let the simple super tasty recipe do the talking!
That tender melt in the mouth juicy jerk chicken really did steal my heart…I’m no officially on an all things chicken kick. If only organic chicken was a little less pricey but my oh my is it worth it. The texture, flavour, tenderness…it’s so damn satisfying!
I remember back in the day getting an Indian takeaway…a medium spiced curry, mango chutney on the side, lots of naan bread…and an ensuing food baby that lasted a good 24 hours owing more to the ingredients in the food than the amount actually consumed.
From dairy, to refined plant oils, chicken that has been pumped with god only knows what and fed even worse…ok I’ll stop there! I’m not here to preach! I’m here to share a delicious healthier whole food homemade alternative that you can cook up in less time than it takes to go order, pick up and scoop out the take away from it’s plastic tubs.
The first time I made this curry I didn’t have it at the most predictable meal time…it was breakfast one morning post gym, pre work, and it totally hit the spot! An aromatic mildly spiced (at least to my palate!) creamy curry with under tones of cashews and coconut, lightened up with tomato passata (uncooked tomato puree!).
Chicken curry weather from a takeaway or a jar was always part of our weekly meal round up. When I was going through the early stages of my eating disorder it was one of the first ones to get sidelined…anything with sauce was viewed as “unhealthy” or “unnecessary” calories. How wrong could I have been…healthy fats, protein, fresh tomato puree…and aside from all the body loving nourishing goodness it tastes awesome!
The value of a tasty, make your taste buds tingle and belly smile is not to be underestimated in terms of your mental health!
I served mine with cauliflower rice laced with toasted cumin seeds, toasted cashew nuts and fresh coriander on top…Feel free to serve it with your grain of choice or if you want a delicious vegan curry simply sub out the chicken with tofu, tempeh or chickpeas!
Do you have a favourite curry recipe? Post a link below!
Creamy Cashew Coconut Curry
Prep Time: 5 minutes + Overnight
Cook Time: 35 minutes
Keywords: saute entree gluten-free grain free low-carb paleo soy-free sugar-free cashew butter cashew nuts chicken
Ingredients (Serves 2)
- 2 large boneless, skinless chicken breasts (approx. 1lb / 454g)
- 1/4 tsp Himilayan Rock Salt
- 1/4 tsp black pepper
- 1/2 tbsp ground coriander
- 1/2 tbsp garam masala
- 2 tsp chili powder
- 1/2 tbsp tomato paste
- 1/4 tsp turmeric
- 1 tbsp minced fresh ginger
- 2 garlic cloves minced
- 40g (1/3 cup) roasted all natural no added sugar, salt or oil cashew butter
Sauce and Curry
- 1/2 tbsp unrefined cold pressed coconut oil
- 1/2 medium onion, diced (about 1/2 cup)
- 1 clove of garlic minced
- 1/2 tbsp fresh minced ginger
- 250ml (1 cup) passata
- 125ml (1/2 cup) full fat coconut milk
- Garnish – Coriander, Roughly chopped roasted Cashew Nut
- Cauliflower Rice to serve
Mix together all marinade ingredients until smooth.
Dice chicken breasts, cover and coat with marinade; the marinade with be a thick paste!
Place in the fridge overnight or for at least three hours.
Heat coconut oil in a non stick pan. Place chicken in to the pan in a single layer (do in batches if necessary) and brown on all sides. About 10 minutes total. Remove and place in a bowl.
Scrape any of the marinade from the pan and put aside with chicken.
Saute onions, garlic and ginger in the same pan for 3 minutes. Add all other sauce ingredients with the exception of the coconut milk.
Bring to the boil, add back in chicken, cover and simmer for 20 minutes. Add in coconut milk, stir to combine and leave to simmer for a further 3-5 minutes to heat through and thicken.
Serve on a bed of cauliflower rice, toasted cashews and coriander to garnish!