This Chicken with Cashews and Coconut Milk recipe is one of my favourite dishes to make for our family dinners. It’s an easy recipe to make in a pan or cast iron casserole, and it tastes delicious, best served with fragrant basmati rice. This dish never fails to impress my dinner guests.
The secret to Southeast Asian cooking is in the spices and this Creamy Coconut Chicken with Cashews is no exception with its fantastic mix of flavours. The sharpness of the fresh ginger and lemon are well balanced with the sweetness of the palm sugar and the nuttiness of coconut and cashews. Green chillies can be added to give this curry a spicy kick.
Coconut milk–based curries or stews need big whites to support their potent flavours, so I paired this Creamy Coconut Chicken with the Simonnet-Febvre Chablis Premier Cru Montmains, an elegant and vibrant white wine. The rich soil of the Montmains slopes gives this wine citrus fruit and floral aromas. The green apple and lime flavours are perfect for poultry dishes and the aromatic blend of spices of this curry.
Serves 4 people.
- 800g chicken breast
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 green chilli peppers, sliced
- 1 tsp grated ginger
- 2 tbsp dark soy sauce
- 3 tbsp vegetable oil
- 2 tbsp palm sugar
- 2 tbsp lemon juice
- 1 can coconut milk
- 50-100g cashew nuts
- salt (optional)
- 200g basmati rice
Slice the chicken in chunky pieces and fry them in a hot frying pan with two tablespoons of oil until golden. If you don’t like adding oil, you can use an air fryer. Place aside on a plate covered with kitchen paper to drain the fat.
Fry the onion, garlic, ginger, chilli and cashew nuts for a few minutes. When the onion and garlic are starting to brown, add the soy sauce.
Add the palm sugar, lemon juice and coconut milk. As soon as the liquid boils, add the fried chicken pieces and reduce the heat. Let it simmer for 20-25 minutes or until the sauce thickens. Adjust the seasoning if required.
Serve with white basmati or brown rice.