Spicy Chicken Curry Cashew


Spice it up with curry.


Occasionally I like to spice it up with curry and pepper and that’s where this recipe comes into play.  I like the ingredients I use here—chicken, onions, mushrooms, cashews and spinach.  I know I’m eating healthy when I eat this meal, but better yet, it just tastes good.


Curry has a long history and comes in a variety of colors and flavors.  However, the yellow curry powder usually found in our local grocery stores gets its color and flavor from “turmeric…coriander, cumin, fenugreek, mustard, chili, black pepper and salt.” (Source:  Wikipedia)


Curry powder usually contains a number of other spices.

Who knew curry could be so good for you?

Curry or the spices which make it up may also offer certain health benefits:  Curry has unique anti-inflammatory properties, it may help with Alzheimer’s by reducing brain plaque, it may help fight certain cancers, it may help promote healthier skin and nails, and more.  (Source: Wikipedia)


Regardless of any benefits, I like curry for its unique spicy flavor.  And this brings us back to today’s recipe.



Let’s Gather The Ingredients


This recipe makes about 4 servings.  We’ll need:


Don't forget the curry.

Lots of healthy food goes into this recipe.

1 cup of brown rice (substitute white, if you prefer)

1 chicken bullion cube

2-3 tablespoon extra light olive oil (substitute canola)

1 chicken breast cubed

1 medium size sweet onion

8-10 mushroom caps (white or brown)

4 “cups” fresh spinach

3/4 cup roasted cashews (or almonds)

1 cup coconut milk (you can use light for less fat)

2 teaspoons curry powder

1 teaspoon sea salt

1/4 teaspoon garlic powder

1/2 teaspoon ground pepper

1/4 teaspoon red pepper flakes (optional)




Most brown rice takes at least 40 minutes to cook.

Make your rice up before you start with the rest.

Measure out and cook one cup of dry rice.  Use the bullion cube in place of salting the water.  My brown rice generally takes about 40-45 minutes to cook so be sure to start this step ahead of time.


While waiting for the rice to cook, turn the oven to broil and roast the cashews (if raw) on a cookie sheet or baking pan until they start to brown.  Keep a close watch so as not to burn them.  Remove from heat when done.


Take care washing any cutting board used for cutting chicken or beef.

Trim and cube your chicken as you wait for the rice to cook.

You can also trim and cube up one large chicken breast while you wait.  As I use and eat my chicken skinless, I often buy it that way to save time.  However, you won’t save on cost this way.


Slice 8 to 10 mushroom caps.

You can also chop onions and mushrooms as you wait.

Just before you start cooking, chop up the onion and slice up the mushroom caps.  Set aside.


Also, measure out about 4 cups of fresh spinach (lightly packed in your measuring cup).


With all our ingredients ready, pour 2 -3 tablespoons of cooking oil into a large wok or skillet.  Turn the heat to medium high.  As soon as the oil starts to heat add the chicken.  Stir and allow to brown.


Cook the chicken, onions and mushrooms for several minutes.

Once the chicken starts to brown add the onions and mushrooms.

When the chicken is about half browned, add in the onions and mushrooms, salt, pepper, red pepper flakes, garlic and half the curry (i.e. 1 teaspoon).  If the mix seems dry, add a tablespoon or so of water to keep from scorching.


Now, we're ready to add the cashews.

Add the cashews when the onions and mushrooms soften.

Stir frequently and cook several minutes to allow the chicken to cook through and the onions and mushrooms to soften.


Keep stirring now.  You're getting close.

After adding the cashews, stir in the spinach.

When they soften, toss in the cashews and continue to cook and stir for another minute.


Now add in the spinach.  Spinach cooks very quickly.  Just stir it until it starts to change color and consistency—also about a minute or so.


We're almost ready for the rice.

Measure out and pour in the coconut milk. Stir and let bubble. Now taste.

Add the coconut milk.  Hint: Give the can a good shake before opening it as the heavier “solids” tends to settle.  Continue to stir until the milk starts to bubble.  Now, taste.


I think I'll add a touch more red pepper flakes.

Does it have enough spice for you? If not, add a little more.

If you want more curry flavor to come out add the other teaspoon of curry now.  You can also add more salt or pepper if you like.  Stir and taste again.  Adjust as needed.


I'm hungry.  Let's eat.

Let the liquid soak into the rice. Call the kids. It’s time to eat.

Add in the cooked rice.  Stir everything completely.  Remove from heat and allow the pan to rest for a couple of minutes.  That’s it, you’re done.


I’ve often bought “naan“, the Indian flat bread, to accompany this meal, which I can always find frozen at Trader Joe’s or fresh in some of the grocery bakeries nearby.  Okay, it’s time to call everyone to the table.




If you enjoyed this recipe you may want to read:
I Love Oven Roasted Asparagus
Or for more recipe ideas visit our new Recipe page by clicking here.



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