12 Delicious Creamy Cashew Chicken Curry Variations

Looking for a way to spice up your dinner routine? Dive into the world of creamy cashew chicken curry with our roundup of 12 delectable variations. Whether you’re craving something quick, comforting, or packed with seasonal flavors, these recipes promise to deliver. Get ready to transform your meals into a culinary adventure that’s as easy as it is delicious. Keep reading to discover your next favorite dish!

Spicy Creamy Cashew Chicken Curry

Venturing into the world of creamy curries doesn’t have to be daunting. This Spicy Creamy Cashew Chicken Curry brings together tender chicken and rich cashews in a sauce that’s both fiery and comforting, perfect for spicing up your weeknight dinner routine.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch pieces (thighs work too for more flavor)
• 1 cup raw cashews, soaked for at least 2 hours (or boiled for 15 mins for a shortcut)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk, full fat for creaminess
• 1 cup chicken broth (low sodium preferred)
• 1 tbsp lime juice (fresh is best)
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add onion, cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in garlic and ginger, cook until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add chicken pieces, season with salt, and cook until no longer pink on the outside, about 5 minutes.
5. Sprinkle curry powder over the chicken, stir to coat evenly, and cook for another minute to toast the spices.
6. Pour in coconut milk and chicken broth, bring to a simmer. Tip: Simmer, don’t boil, to keep the sauce creamy.
7. Add soaked cashews, reduce heat to low, cover, and let it cook for 20 minutes. Tip: Stir occasionally to prevent sticking.
8. Remove from heat, stir in lime juice, and adjust salt if needed.
9. Garnish with fresh cilantro before serving.

Final thoughts: This curry boasts a velvety texture with a kick that’s balanced by the creamy cashews. Serve it over steamed jasmine rice or with naan bread to scoop up every last bit of sauce.

Coconut Creamy Cashew Chicken Curry

Hey, you’re going to love this Coconut Creamy Cashew Chicken Curry. It’s the perfect blend of creamy, spicy, and nutty flavors that’ll make your taste buds dance. Plus, it’s super easy to whip up on a busy weeknight.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 tbsp coconut oil (or any neutral oil)
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder (adjust to taste)
– 1 can (13.5 oz) coconut milk, full fat for creaminess
– 1/2 cup cashews, plus more for garnish
– 1 tbsp lime juice
– Salt to taste
– Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add the chicken pieces and cook until they’re golden brown on all sides, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3 minutes.
4. Stir in the curry powder and cook for another minute until fragrant.
5. Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Add the cashews and let them soften in the sauce for about 5 minutes.
7. Return the chicken to the skillet and simmer everything together for 10 minutes, or until the chicken is cooked through.
8. Finish with lime juice and salt to taste. Garnish with fresh cilantro and extra cashews before serving.
Mmm, this curry is luxuriously creamy with a delightful crunch from the cashews. Serve it over a bed of fluffy rice or with warm naan bread to soak up all that delicious sauce.

Thai Style Creamy Cashew Chicken Curry

Venturing into the world of Thai cuisine at home just got easier with this creamy cashew chicken curry. You’ll love how the rich flavors come together with minimal effort, making it a perfect weeknight dinner option.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup coconut milk (shake the can well before opening)
• 2 tbsp red curry paste (adjust to taste)
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1/2 cup roasted cashews (plus extra for garnish)
• 1 red bell pepper, sliced (seeds removed)
• 1/2 cup fresh basil leaves (Thai basil if available)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken pieces to the skillet, spreading them out in a single layer. Cook until golden brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure even browning.
3. Lower the heat to medium and push the chicken to one side of the skillet. Add the red curry paste to the empty space and fry for 30 seconds until fragrant.
4. Pour in the coconut milk, stirring to combine with the curry paste. Add the brown sugar and fish sauce, stirring until the sugar dissolves.
5. Bring the mixture to a gentle simmer, then add the red bell pepper and cashews. Simmer for 5 minutes, or until the peppers are just tender. Tip: Keep the heat low to prevent the coconut milk from separating.
6. Remove from heat and stir in the basil leaves until just wilted. Tip: Tearing the basil leaves releases more flavor.

Gorgeously creamy with a hint of sweetness and a satisfying crunch from the cashews, this curry is a delight. Serve it over steamed jasmine rice or with a side of crispy roti for an extra special touch.

Slow Cooker Creamy Cashew Chicken Curry

Now, imagine coming home to a kitchen filled with the aromatic spices of a creamy cashew chicken curry that’s been simmering all day. It’s the kind of meal that feels like a hug, with minimal effort on your part thanks to the slow cooker.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces for even cooking)
• 1 cup raw cashews (soaked for 2 hours for creaminess, or use cashew butter as a shortcut)
• 1 can (13.5 oz) coconut milk (full fat for the richest flavor)
• 2 tbsp curry powder (adjust to taste, or try a mix of garam masala for depth)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best, but 1 tsp garlic powder works in a pinch)
• 1 tbsp grated ginger (or 1 tsp ground ginger for convenience)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground if possible)
• 1 cup chicken broth (low sodium to control saltiness)
• 1 tbsp lime juice (adds brightness, adjust to taste)
• Fresh cilantro for garnish (optional but recommended for freshness)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add the chicken pieces, curry powder, salt, and black pepper. Stir to coat the chicken evenly.
4. Pour in the coconut milk and chicken broth. Stir well to combine all the ingredients.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender and easily shred with a fork.
6. While the curry cooks, drain the soaked cashews. Blend them with a bit of water until smooth to create a creamy cashew paste.
7. An hour before serving, stir the cashew paste into the curry. This will thicken the sauce and add richness.
8. Finish with lime juice and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Velvety smooth with a hint of crunch from the cashews, this curry is a delightful contrast of textures. Serve it over steamed jasmine rice or with naan bread to soak up every last drop of the creamy sauce.

Vegan Creamy Cashew Chicken Curry

Alright, let’s dive into making this Vegan Creamy Cashew Chicken Curry that’s sure to impress. It’s packed with flavor, easy to whip up, and perfect for those cozy nights in.

Ingredients

• 1 cup raw cashews, soaked for at least 4 hours (or overnight for extra creaminess)
• 2 tbsp coconut oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 lb vegan chicken substitute, cubed (or chickpeas for a different twist)
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Drain the soaked cashews and blend them with 1 cup of water until smooth. Set aside.
2. Heat coconut oil in a large pan over medium heat. Add the onion, garlic, and ginger. Sauté for about 5 minutes, until the onion is translucent.
3. Stir in the curry powder and cook for another minute to release the flavors.
4. Pour in the coconut milk and vegetable broth. Bring to a simmer, then add the vegan chicken. Cook for 10 minutes, stirring occasionally.
5. Add the blended cashew mixture to the pan. Stir well and let it simmer for another 5 minutes, until the curry thickens. Tip: If the curry is too thick, add a little more broth to reach your desired consistency.
6. Season with salt to taste. Tip: Taste as you go to adjust the seasoning perfectly.
7. Garnish with fresh cilantro before serving. Tip: Serve over basmati rice or with naan bread for a complete meal.

Zesty and rich, this curry has a velvety texture that’s incredibly satisfying. The cashews add a depth of flavor that pairs beautifully with the spices. Try topping it with a squeeze of lime for an extra zing!

Gluten-Free Creamy Cashew Chicken Curry

Feeling like you need a cozy, comforting meal that’s both delicious and gluten-free? This creamy cashew chicken curry is your answer, packed with flavor and easy to whip up on any weeknight.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (breasts work too)
• 1 cup raw cashews, soaked for at least 4 hours (or boiled for 15 minutes for a shortcut)
• 1 tbsp coconut oil (or any neutral oil)
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk, full fat for creaminess
• 1 cup chicken broth (low sodium preferred)
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. In a blender, combine soaked cashews with 1/2 cup of water. Blend until smooth and set aside.
2. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook until soft, about 5 minutes.
3. Add chicken pieces to the skillet. Cook until no longer pink, about 5-7 minutes.
4. Stir in curry powder and cook for another minute until fragrant.
5. Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat to low. Let it cook for 10 minutes.
6. Add the blended cashew mixture to the skillet. Stir well to combine. Simmer for another 5 minutes until the sauce thickens.
7. Season with salt to taste. Garnish with fresh cilantro before serving.

Kick back and enjoy the rich, creamy texture and the perfect balance of spices in this curry. Serve it over steamed rice or with gluten-free naan for a complete meal that’ll have everyone asking for seconds.

Keto Creamy Cashew Chicken Curry

Wow, you’re going to love this Keto Creamy Cashew Chicken Curry. It’s the perfect blend of creamy, spicy, and utterly satisfying, without any of the guilt. Let’s dive into making this delicious dish that’ll have you coming back for seconds.

Ingredients

• 2 cups chicken breast, cubed (thighs work too for more flavor)
• 1 cup raw cashews (soaked for at least 4 hours for creaminess)
• 1 tbsp coconut oil (or any neutral oil)
• 1 can coconut milk (full fat for best texture)
• 2 tbsp curry powder (adjust to taste)
• 1 tsp turmeric (for that golden color)
• 1 onion, diced (white or yellow)
• 2 cloves garlic, minced (more if you love garlic)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Add cubed chicken to the skillet, cook until no longer pink, roughly 5 minutes.
4. Sprinkle curry powder and turmeric over the chicken, stir to coat evenly.
5. Pour in coconut milk and bring the mixture to a gentle simmer.
6. Drain soaked cashews, blend with a bit of water until smooth, then stir into the curry.
7. Let the curry simmer on low heat for 15 minutes, stirring occasionally to prevent sticking.
8. Season with salt, taste and adjust seasoning if needed.

Great job! This curry is luxuriously creamy with a hint of spice and the cashews add a wonderful depth. Serve it over cauliflower rice for a complete keto meal or enjoy it as is for a comforting bowl of goodness.

Paleo Creamy Cashew Chicken Curry

Ever find yourself craving something creamy, comforting, and packed with flavor but still fits your Paleo lifestyle? This creamy cashew chicken curry is your answer, blending rich spices with smooth cashew cream for a dish that’s both indulgent and wholesome.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces (thighs work too for more flavor)
• 1 cup raw cashews, soaked for at least 4 hours (or overnight for extra creaminess)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (more if you love garlic)
• 1 tbsp ginger, grated (fresh is best)
• 1 can (13.5 oz) coconut milk (full fat for richness)
• 2 tbsp curry powder (adjust to taste)
• 1 tsp turmeric (for color and health benefits)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Drain the soaked cashews and blend with 1/2 cup water until smooth. Set aside.
2. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook until soft, about 5 minutes.
3. Add chicken pieces to the skillet. Cook until no longer pink, about 6-8 minutes, stirring occasionally.
4. Stir in curry powder and turmeric, coating the chicken evenly. Cook for 1 minute to toast the spices.
5. Pour in coconut milk and blended cashew cream. Bring to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
6. Season with salt. Taste and adjust seasoning if needed.
7. Garnish with fresh cilantro before serving.

This curry is luxuriously creamy with a perfect balance of spices. Serve it over cauliflower rice for a complete Paleo meal, or with steamed veggies for extra crunch.

Instant Pot Creamy Cashew Chicken Curry

Let’s dive into making this creamy, dreamy cashew chicken curry that’s sure to become a weeknight favorite. It’s packed with flavor, easy to whip up, and perfect for those busy evenings when you crave something hearty without the hassle.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (breasts work too)
• 1 cup raw cashews, plus extra for garnish
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 tbsp curry powder (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated (fresh is best)
• 1 cup chicken broth (low sodium preferred)
• Salt to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onions, garlic, and ginger, sautéing until fragrant, about 2 minutes.
2. Add the chicken pieces to the pot, browning them lightly on all sides, about 3 minutes. No need to cook through.
3. Sprinkle the curry powder over the chicken, stirring well to coat every piece evenly.
4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.
5. Add the cashews and coconut milk, stirring to combine. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Give the curry a good stir, taste, and adjust salt if needed. The sauce will thicken upon standing.

Now, this curry boasts a luxuriously creamy texture with a perfect balance of spice and richness from the cashews. Serve it over steamed rice or with naan for scooping up every last bit of that delicious sauce. Garnish with extra cashews for a crunchy contrast.

Low Carb Creamy Cashew Chicken Curry

Busy weeknights call for something quick, comforting, and low-carb. This creamy cashew chicken curry is your ticket to a flavorful dinner without the guilt.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces (thighs work too)
• 1 cup raw cashews (soaked for 2 hours or boiled for 10 mins for creaminess)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, finely chopped (white or yellow)
• 3 garlic cloves, minced (more if you love garlic)
• 1 tbsp ginger, grated (fresh is best)
• 2 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 cup chicken broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chopped onion, sauté until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Add minced garlic and grated ginger, cook for 1 minute until fragrant. Tip: Keep stirring to avoid sticking.
4. Mix in curry powder, stir for 30 seconds to toast the spices. This enhances their flavor.
5. Add chicken pieces, cook until no longer pink on the outside, about 5 minutes. Tip: Don’t overcrowd the pan for even cooking.
6. Pour in coconut milk and chicken broth, bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes.
7. Blend soaked cashews with 1/2 cup water until smooth. Stir into the curry, simmer uncovered for 5 more minutes. Tip: The cashew cream thickens the sauce beautifully.
8. Season with salt to taste, garnish with cilantro if using.

Just like that, you’ve got a creamy, dreamy curry with tender chicken and a rich cashew base. Serve it over cauliflower rice for a complete low-carb meal that’ll have everyone asking for seconds.

One Pot Creamy Cashew Chicken Curry

Got a craving for something creamy, spicy, and utterly comforting? This One Pot Creamy Cashew Chicken Curry is your weeknight savior, blending rich flavors with minimal cleanup.

Ingredients

• 1.5 lbs chicken breast, cubed (thighs work too for more flavor)
• 1 cup raw cashews (soaked for 30 mins for extra creaminess)
• 2 tbsp coconut oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (more if you love garlic)
• 1 tbsp ginger, grated (fresh is best)
• 2 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 cup chicken broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion, cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add chicken cubes, season with salt, and cook until no longer pink, about 5 minutes.
5. Sprinkle curry powder over the chicken, stir well to coat evenly.
6. Pour in coconut milk and chicken broth, bring to a gentle simmer.
7. Add soaked cashews, reduce heat to low, and simmer for 15 minutes, stirring occasionally.
8. Taste and adjust salt if needed, simmer for another 5 minutes until thickened.
9. Garnish with fresh cilantro before serving.

Zesty and rich, this curry boasts a velvety texture with a kick of spice. Serve it over steamed rice or with naan to scoop up every last bit of sauce.

Quick and Easy Creamy Cashew Chicken Curry

Sometimes, you just need a comforting bowl of curry without spending hours in the kitchen. This creamy cashew chicken curry is your weeknight savior, packed with flavor and ready in no time.

Ingredients

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 1 cup raw cashews, soaked for at least 2 hours (or overnight for extra creaminess)
• 2 tbsp coconut oil (or any neutral oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add the chopped onion, sautéing until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder over the onions, stirring to coat and toast the spices for 30 seconds.
5. Add the chicken pieces, browning them on all sides, about 5 minutes.
6. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
7. Drain the soaked cashews and blend them with a bit of the curry liquid until smooth, then stir back into the skillet.
8. Simmer the curry on low heat for 15 minutes, or until the chicken is cooked through and the sauce has thickened.
9. Season with salt to taste before serving.

Ladle this luscious curry over steamed rice or with naan for a satisfying meal. The cashews add a rich, velvety texture that pairs beautifully with the tender chicken and aromatic spices.

Conclusion

Mouthwatering and versatile, these 12 creamy cashew chicken curry variations offer something for every palate. Whether you’re craving something spicy, sweet, or somewhere in between, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love by pinning it on Pinterest for fellow home cooks to discover. Happy cooking!