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Cook: 30 - 40 minutes plus preparation time


“Thanks Wadi for another great recipe. We love yours…waiting for the next one. Servings: 4.”

  • 1 cup cashew nuts
  • 1 onion, quartered
  • 4 garlic cloves, peeled
  • 2 teaspoons fresh ginger
  • 1 green chilli
  • 2 tablespoons garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • 1 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 400 g coconut milk (or 1 cup cream)
  • 1 cup chicken broth/stock
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 skinless chicken thighs (we used 4 thighs and 4 drumsticks, skin on)

Soak the cashew nuts in boiling water for 30 minutes or in cold water overnight. This is an important step that cannot be skipped as the soaked cashews blend much finer into a creamier sauce.
Once soft, strain the cashews, then transfer it to a blender with the quartered onion, peeled garlic, cloves, fresh ginger, the sliced chilli and the remaining spices (we prefer chunky cashew and so we just pulsed the ingredients in a hand blender).
Blend the mixture until it is smooth, like a paste or chunky, like we prefer it.
Heat a tablespoon of oil in a large skillet or deep pan set over medium-high heat. Then add the cooked curry paste and cook for five minutes, stirring continuously, until fragrant (we first fried the chicken, preferring skin on).
Pour the coconut milk and chicken broth into the pan and season with salt, black pepper and sugar.
Stir together and then add the chicken thighs.
Partially cover the pan with a lid and reduce the heat to medium heat and then allow to simmer for 30 – 40 minutes until the chicken is soft and cooked through.
Taste and adjust the seasoning if necessary and then serve over a bed of basmati rice and garnish with cilantro/fresh coriander.

Recipe adapted by Elize de Kock
Posting and photo: Elize de Kock

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