Chicken Cashew Curry


Serves 1

  • 1 clove garlic
  • 20g ginger, roughly chopped
  • 1 green chilli, roughly chopped
  • Small bunch coriander, stalks roughly chopped, leaves picked
  • 2 tsp coconut oil
  • ½ white onion, roughly chopped
  • 1 tsp garam masala
  • 1 tsp cumin
  • 140g tinned chopped tomatoes
  • 1 stock cube
  • 120g skinless chicken breast, sliced into strips
  • 35g cashews, toasted and finely blended
  • 45g yoghurt, such as greek, natural or soya
  • A handful of green vegetables


Add the garlic, ginger, chilli and coriander stalks to a food processor and whizz until it's a smooth paste, then leave to one side.

Melt the oil in a wok or large frying pan over a medium to high heat. Throw in the onion and fry for 2 minutes, stirring regularly. Sprinkle in the garam masala, cumin and the paste then fry for 3-4 minutes. Pour in the tinned tomatoes and enough water to create a nice sauce. Crumble in the stock cube then bring to the boil.

Add the chicken to the curry sauce and simmer for 4-5 minutes or until the chicken is cooked through. Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits left.

Finally, remove the curry from the heat and stir through the cashews and yoghurt, sprinkle over freshly chopped coriander leaves and serve with your favourite green vegetables.


  • To make this nut free, swap the cashews for the same amount of seeds e.g. pumpkin or sunflower.

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