A delightfully easy and tasty chicken curry with the perfect balance of sweetness from the chutney, spice from the curry powder and a lovely texture from the cashews. My whole family loves this curry! I have included both a stovetop method as well as a slow cooker method.
This is the curry I have been trying to create for so long, it is soooo yummy! It is absolute jingle bells to my ears when each person in the family gives a new dish a thumbs up. Why did it pass the whole family’s approval? Well, I am putting it down to this lovely balance of sweet and savoury vibes. It is mild enough for the whole family and yet still retains the flavourful curry signature.
For the cook in the house – the recipe is simple as it relies on a few basic pantry staples so its a good recipe to remember for when the fridge is looking a little sparse and you need something to make!
I like using homemade chicken stock but if you are using a store-bought one, just try and get a really good quality one!
When I initially developed this recipe, I had a quarter cup of chutney and I found it a little too sweet. I have now adjusted it to 3 tablespoons chutney which feels just right but please do adjust to your preference. Chutney is one of those ingredients that you can top up with once the curry is cooked, so my advice would be to start with the amount in the recipe and then add more once the curry has cooked if you feel it needs adjusting.
Can I use my slow cooker?
Of course you can! If you have a slow cooker, this recipe works a charm – I first developed this recipe with a slow cooker! I love the fact that you don’t need to cut the chicken breasts – you add them whole and then at the end, you just break them apart with two forks because they are so incredibly tender! The slow cooker method is in the notes section below.
Can I leave the Cashew outs? My Kids don’t like the texture!
Oh I hear you! My kids don’t like the texture either so I came up with a plan. I soaked the cashews in boiling water for an hour (probably even less than that) and then transferred them with a little of the chicken stock to a blender. Blitzed it for a minute until smooth and creamy and then added that to the pot. So we still had the cashew flavour and nutrition from the nuts – just didn’t have the crunchy texture.
So what are the ingredients needed for this lovely chutney chicken curry (with cashews!!)?
- Herbs & Spices: Curry powder (mild), paprika, salt, pepper, garlic.
- Vegetables: Onions
- Meat: Chicken
- Nuts & Oils: Cashews and Cooking Oil
- Liquids: Chicken stock, cream, cornflour slurry
If you love this curry, then you will also love my Butter Chicken Curry and my Spicy Beef and Ginger Coconut Curry
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Chutney Chicken Curry with Cashews
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A delightfully easy and tasty chicken curry with the perfect balance of sweetness from the chutney, spice from the curry powder and a lovely texture from the cashews. My whole family love this curry!
Ingredients
- 3 tablespoons vegetable oil
- 4 chicken breasts, cubed
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons curry powder
- 1 teaspoon paprika
- 3 tablespoons chutney
- 1 cup chicken stock
- 1/2 teaspoon salt
- ⅓ cup cashews
- black pepper (optional)
- ½ cup cream
- cornflour slurry: 1 tablespoon cornflour mixed with 1 tablespoon cold water
Instructions
- Heat the oil in a large pot. Sauté the onion for 4-5 minutes until soft.
- Add the garlic and cook for 1 minute.
- Stir in the curry powder and paprika and cook for 30 seconds or so.
- Add the cubed chicken and cook 2–3 minutes until sealed.
- Add the chutney, stock and salt. Stir well.
- Add the cashews and a little cracked black pepper.
- Bring to a boil, then reduce the heat and simmer gently for 45–60 minutes, lid on but slightly ajar. Stir occasionally.
- Stir in the cornflour slurry. Simmer for 2–3 minutes until thickened.
- Shred the chicken apart and then stir in the cream
- Serve with rice and sambals or your favourite vegetables.
Notes
SLOW COOKER METHOD:
Heat the oil in a pan over medium heat.
Add the chopped onion and cook for 4–5 minutes until soft and lightly golden.
Stir in the garlic and cook 1 minute until fragrant. Add in the curry powder and paprika. Cook for 30 seconds or so.
Add this mixture to the slow cooker.
Add the chicken breasts, chutney, chicken stock, salt and cashews.
Season with a little cracked black pepper.
Cook on LOW for 4–5 hours, or HIGH for 2–3 hours
About 30 minutes before serving, stir the cornflour slurry into the slow cooker and allow to thicken.
Once thickened, shred the chicken using two forks and then stir in the cream.
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