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Chicken, Shallot and Cashew Curry

This warming, fragrant chicken curry is the perfect dish to cook over the weekend when you have a little bit more time. Serve with rice, chapatis and pickles for a delicious feast.

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Main Course
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Preparation Time
15 minutes (plus 2 hours marinating time and 30 minutes soaking)
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Cooking Time
45 minutes
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Put the yoghurt, turmeric and salt and pepper in a bowl and stir to combine. Mix through the chicken, cover and leave in the fridge to marinate for at least 2 hours.


Meanwhile, make the cashew paste. Soak the cashews in 100ml of warm water for half an hour. Put the cashews and their liquid in a blender with the ginger and chillies, blitzing to a smooth paste.


Heat the 2 tea spoons of vegetable oil in a large, lidded saucepan on a medium heat. Add the clove sand cinnamon and let sizzle for a couple of minutes until fragrant. Add the shallots and cook, stirring often, until golden – around 6 minutes.


Add the chicken and fry for 8 minutes until seared all over. Lower the heat, add the sugar, a pinch of salt and 100ml of water. Cover and simmer for 20 minutes, stirring halfway through.

Stir in the cashew paste, simmer for a further 5 minutes, add the cardamom, and take the pot off the heat.


Allow the curry to rest whilst making the temper – heat the 1 tbsp oil in a small frying pan on a medium heat. Add the shallots and cook for five minutes until starting to turn golden. Add the cashews and fry for a further 2 minutes. Add the mustard seeds and curry leaves, cook for 30 seconds. Pour the temper over the curry and serve with rice or chapati.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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