Chicken Cashew Curry

Curry is one of my favorite, fast meals. The ingredients are super flexible, so it’s easy to make quickly from whatever’s in your fridge, and it’s always delicious! I was craving the chicken-cashew combo last week, so I threw together this curry in only about 30 minutes.

*full recipe below

To start, I chopped three shallots and two carrots:

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I cooked these in a pan with about a tablespoon of coconut oil until the onion started to turn slightly translucent:

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Next, I added one large chicken breast, cut into small pieces and cooked until the chicken was white on all sides:

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Lastly, I added a half can of coconut milk, some curry and paprika, and about a cup of frozen broccoli:

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I stirred to combined and let simmer for about 10 minutes until the broccoli was soft and the chicken fully cooked through. Just before the end, I put in about 1/3 cup of cashews:

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Yum!

Chicken Cashew Curry, makes 3 servings
Ingredients
- 3 shallots
- 2 carrots
- 1 T coconut oil
- 1/2 can of coconut milk
- 1 large chicken breast
- 3 T curry powder
- 1 teaspoon paprika
- 1 cup frozen broccoli
- 1/3 cup cashews
Method
- chop shallots and carrots
- cook in coconut oil in a large skillet until onion turns translucent
- chop chicken and add, moving pieces until all sides are white
- add coconut milk, curry powder, paprika, and broccoli
- bring to a simmer and cook, stirring occasionally for 10 minutes
- just before removing from heat, stir in cashews
- serve with quinoa, rice, or grain of choice!
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