Whip Up Delicious Cashew Chicken Curry in 30 Minutes: Your Ultimate Weeknight Comfort Food!
This post is proudly sponsored by Blue Diamond Almond Breeze Almondmilk.
As the Winter Solstice rapidly approaches, bringing with it shorter days and longer nights, many of us find ourselves craving warmth, comfort, and a little extra light in our lives. While this particular fall has blessed us with unusually mild temperatures, keeping our heavy winter coats tucked away, there’s still something about the early onset of darkness that can drain the energy right out of you.
Those dim, late afternoons often inspire a desire for cozy evenings indoors – snuggled under a soft blanket, sipping a warm drink, and perhaps catching up on a favorite show. For me, that often means a Don Draper-a-thon with Barclay, diving deep into the final seasons of Mad Men. These quiet nights have become some of our most cherished date nights, and while the darkness can sometimes dampen cooking motivation, it perfectly aligns with our need for quick, comforting, and utterly satisfying meals.
That’s where my “curry in a hurry” philosophy comes in handy, and my new favorite recipe epitomizes this approach: a truly delicious and incredibly easy Cashew Chicken Curry. It’s the perfect answer to those dark winter evenings when you want maximum flavor with minimum effort.
The Irresistible Allure of Indian Flavors, Made Simple
Lately, I’ve found myself increasingly drawn to the rich, aromatic spices and deep, comforting warmth of Indian cuisine. There’s an undeniable magic in a perfectly crafted curry, especially when the weather turns chilly, transforming simple ingredients into a truly soul-satisfying meal. The challenge, however, often lies in the time commitment traditional Indian dishes can demand. That’s precisely why this Cashew Chicken Curry stands out – it delivers all those complex, crave-worthy flavors in a fraction of the time, making it an ideal choice for busy weeknights.
My inspiration for this particular dish stemmed from a happy discovery: an abundance of cashews in my pantry (a nod to my father, who shares my obsession with these creamy nuts!). Coincidentally, I also had a carton of the new Almondmilk Cashewmilk Blend from Blue Diamond Almond Breeze, which I was eager to try. Combining these two elements felt like a stroke of genius, promising a rich, dairy-free curry that wouldn’t compromise on flavor or texture.
The Secret Ingredient: Blue Diamond Almond Breeze Almondmilk Cashewmilk Blend
The beauty of this innovative almondmilk cashewmilk blend cannot be overstated. It’s remarkably rich and creamy, even more so than traditional almondmilk, and boasts a wonderfully sweet and delightful flavor profile. Knowing I wanted to share some of the leftovers with a dairy-free neighbor, I decided to lean fully into this plant-based option, foregoing any traditional yogurt. The result? A curry sauce that was not only incredibly flavorful but also wonderfully smooth and velvety, making it suitable for a wider range of dietary needs.
This creamy, dairy-free curry sauce comes together on the stovetop in a mere 10 minutes. It’s a testament to how simple yet impactful a few quality ingredients can be. The blend provides a fantastic base, allowing the vibrant spices – garam masala, chili powder, cumin, ginger, and a hint of turmeric – to truly shine, creating a depth of flavor usually associated with hours of simmering.
After a quick simmer, I prefer to blend the sauce until it’s silky smooth. This can be done effortlessly in a regular blender or with an immersion blender directly in the pan, saving you an extra dish to wash. However, if you enjoy a more rustic texture, you can certainly skip this step and leave the sauce a little chunky – it will still be incredibly flavorful!
Assembling Your “Curry In A Hurry”
Once the sauce is perfected, the rest of the meal comes together in a flash. I typically sauté cubed chicken breasts and vibrant red bell peppers, along with a handful of cashews, until the chicken is cooked through and the vegetables are tender-crisp. This step offers great flexibility – feel free to incorporate your favorite protein, such as tofu or chickpeas for a vegetarian option, or a mix of colorful vegetables like spinach, peas, or cauliflower to suit your taste and what you have on hand.
The cooked chicken and vegetables are then tossed with the luscious cashew curry sauce and a generous sprinkle of fresh cilantro, which adds a bright, herbaceous finish. The aroma alone is enough to make your mouth water!
Serve this incredible curry over fluffy basmati rice, quinoa, or with warm, homemade naan bread for dipping. It’s a complete meal that comes together in under 30 minutes, making it an absolute lifesaver on busy evenings. Whether you’re enjoying it at the dinner table or curled up on the couch for a Mad Men marathon, this Cashew Chicken Curry promises a delightful culinary escape.
Speaking of delicious ideas, I have some exciting news to share! As part of the launch for their new Almondmilk Cashewmilk Blend, Blue Diamond Almond Breeze is hosting an “Imagine The Blendabilities” contest. They’re inviting creative cooks to submit their innovative recipe ideas using the new blend, and I have the distinct pleasure of being one of the judges! If your recipe idea is selected, I’ll have the honor of developing it into a full recipe to share right here on the blog. I’m incredibly excited to see what imaginative dishes you all come up with, so head over to the contest page and submit your best ideas. Stay tuned for the winning recipe soon!
Cashew Chicken Curry (In A Hurry!)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 –6 servings 1x
Description
This Cashew Chicken Curry (In A Hurry!) recipe is not just quick and easy, it’s packed with incredibly rich and delicious curry flavors, making it your perfect weeknight Indian-inspired comfort food.
Ingredients
Scale
For the Creamy Cashew Curry Sauce:
- 1 Tablespoon olive oil (or melted coconut oil for a subtle sweetness)
- 1 medium white onion, peeled and finely diced
- 3 cloves garlic, peeled and minced for maximum flavor
- 2 Tablespoons all-purpose flour (to help thicken the sauce)
- 1 1/2 cups Blue Diamond Almond Breeze Almondmilk Cashewmilk Original Unsweetened*
- 1 (15-ounce) can crushed tomatoes, for body and tang
- 1 1/2 Tablespoons garam masala, a key Indian spice blend
- 1/2 teaspoon chili powder, for a gentle warmth
- 1/2 teaspoon ground cumin, for earthy notes
- 1/4 teaspoon ground ginger, adding a fresh, zesty kick
- 1/8 teaspoon ground turmeric (optional, for color and additional subtle flavor)
- 1/3 cup cashew halves, contributing to the sauce’s creaminess
- Coarse salt and freshly ground black pepper, to taste
For the Cashew Chicken Curry Assembly:
- 2 Tablespoons olive oil (or melted coconut oil)
- 2 large boneless, skinless chicken breasts, cut into small, bite-sized cubes
- 2 red bell peppers, cored and cut into bite-sized pieces
- 2/3 cup cashew halves, for texture and garnish
- Coarse salt and freshly ground black pepper, to taste
- For serving: fluffy rice**, quinoa, or warm homemade naan
- Garnishes: fresh lemon wedges, finely chopped fresh cilantro leaves, extra crushed cashews (optional)
Instructions
Part 1: Crafting the Silky Cashew Curry Sauce:
- In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and sauté for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle in the all-purpose flour and stir continuously for 1 minute to create a roux, ensuring it is well combined with the onion and garlic. Gradually whisk in the Almondmilk Cashewmilk Blend until the mixture is smooth and lump-free. Add the crushed tomatoes, garam masala, chili powder, cumin, ground ginger, optional ground turmeric, and 1/3 cup cashew halves. Stir everything together until thoroughly combined. Bring the sauce to a gentle simmer, then let it simmer for 1 additional minute, allowing it to slightly thicken. Taste and adjust seasoning with salt and pepper as needed.
- Carefully remove the sauce from the heat. For a perfectly smooth curry, transfer the sauce to a blender and pulse for 1 minute until completely smooth. Alternatively, use an immersion blender directly in the pan to achieve the same creamy consistency, saving you an extra step and cleanup. If you prefer a slightly chunky sauce with more texture, you can skip the blending step entirely.
Part 2: Assembling Your Quick Cashew Chicken Curry:
- With your delicious cashew curry sauce prepared and set aside, give your sauté pan a quick rinse, or use a fresh pan, and return it to the stove.
- Heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the cubed chicken breasts, red bell pepper pieces, and the remaining 2/3 cup cashew halves to the pan. Season generously with a few pinches of salt and freshly ground black pepper. Sauté for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink inside, and the bell peppers are tender-crisp.
- Pour the freshly prepared cashew curry sauce over the cooked chicken and vegetable mixture. Toss gently to ensure all ingredients are thoroughly coated in the rich, creamy sauce.
- Serve your Cashew Chicken Curry immediately. It pairs wonderfully with fluffy rice, quinoa, or warm naan bread. Garnish with fresh lemon wedges, chopped cilantro leaves, and a sprinkle of extra crushed cashews for added crunch and flavor. Enjoy this comforting and quick meal!
Notes
*For a slightly sweeter curry sauce, you could opt for the Almond Breeze Almondmilk Cashewmilk Original variety instead of the unsweetened blend.
**For this recipe, I prepared 1.5 cups of dry rice according to its package instructions, yielding approximately 4-5 cups of cooked rice.
Ingredient Customization: Feel free to substitute chicken with other proteins like shrimp, tofu, or chickpeas for a vegetarian option. You can also add other vegetables such as spinach, peas, or diced sweet potatoes to enhance the nutritional value and flavor.
Storage: Leftover Cashew Chicken Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave.
This delicious Cashew Chicken Curry recipe is proudly sponsored by Blue Diamond Almond Breeze Almondmilk, makers of my absolute favorite almondmilk and their fantastic new almondmilk cashewmilk blend. I’m thrilled to partner with them to bring you innovative and tasty recipes like this one, and as always, all opinions expressed are my own. Your continued support of the brands that make this site possible is deeply appreciated!
I hope this “Curry In A Hurry” becomes a staple in your kitchen, brightening up those dark winter evenings with its incredible flavor and comforting warmth. Happy cooking!