Fragrant cashew chicken

November 13, 2016

Fragrant cashew chicken recipe

Fragrant cashew chicken

Here’s a recipe that we hope shows how easy it is to get flavour into your food without opening a jar or a packet, or a pre-packaged anything. Chicken is coated in a quick-blitz, fragrant, cashew-creamy paste, then stir-fried with a pile of veg. All the goodness, none of the faff…

You can totally make this work without meat too – just up the quantity of vegetables, or try a good quality tofu.

Makes 4 servings 

You will need:

  • 2 large chicken breasts, diced
  • 3-4 cups vegetables of choice (we used broccoli, courgette and kale)
  • 1 tbsp olive or coconut oil (We use Lucy Bee)

For the paste:

  • Small handful cashew nuts (around 40g)
  • Small handful fresh basil or coriander
  • 2 garlic cloves, finely chopped
  • 1.5 inch piece of ginger, grated
  • 4 spring onions (or 2 shallots), finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • Juice 1/2 lemon
  • 3 tbsp extra virgin olive oil
  • 2 large pinches each of sea salt and black pepper
  • 1 fresh chilli (optional)


  1. Place the diced chicken in a large bowl and put to one side.
  2. Put the paste ingredients into a food processor and blitz until everything’s blended together and forming a paste. Add a little water if it’s too thick.
  3. Add the paste to the chicken and mix well to coat. Put the bowl to one side while you wash and chop the vegetables, allowing the chicken to marinate a little.
  4. Heat the oil in a large frying pan or wok over a moderate-high heat and stir-fry the chicken for around 5 minutes, stirring frequently. Add the vegetables and cook for 8-10 minutes until the chicken is cooked through and the veg has softened but still retains some crunch.
  5. Add extra lemon juice, olive oil, or salt and pepper to taste, and serve with rice.

See more Main Meal recipes

You Might Also Like