A curry refers to a hot and spicy stew-like Indian dish that may contain meat or vegetables. My tip for this recipe is to store your ginger in the freezer. You then use a wood rasp or a really good grater when you need it.


  • ¼ cup vegetable oil
  • 6 boneless skinless chicken breasts cut into 1-inch squares
  • 2 ½ cups thinly sliced onions
  • 2 cloves garlic
  • 2 tsp minced ginger
  • 1 ½ tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground cinnamon
  • tsp ground cloves
  • 14 ounces unsweetened coconut milk
  • ½ cup coarsely chopped cachews


1. In a deep 12-inch heavy sauté pan, heat the oil on medium-high heat and sauté the chicken pieces for 3-5 minutes or until they are nicely browned. Transfer them to a clean bowl and set aside.
2. In the same sauté pan over medium-high heat add the onions and sauté until they are nice and brown. Add more oil if necessary.
3. Add the garlic, ginger root, coriander, cumin, turmeric, salt, pepper, cinnamon, and cloves. Cook over low heat for approximately 8 minutes. Stir the mixture often. It should become very fragrant.
4. Stir in the coconut milk and raise the heat to medium-high.
5. Add the cooked chicken pieces back into the pan and stir frequently to coat the chicken with the sauce.
6. Cook the curry until the chicken is heated through.
7. Serve the coconut chicken curry over rice sprinkling each serving with some of the cashews.


I've made this by using 1 really large chicken breast and roughly halving the ingredients with the exception of the coconut milk. You can never have too much sauce. I also used a big cast iron frying pan which worked great.




Chicken Curry




8 servings




Asian : Middle Eastern