Cashew Tomato Chicken Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy curry simmered with tender chicken, roasted tomatoes, and toasted cashews for a nutty depth. This indian-inspired one pot ready in about 40 minutes pairs chicken breast, cashews, medium tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Indian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Cut chicken into 1-inch cubes. Dice onion and tomatoes, mince garlic, and grate ginger.
  2. Step 2: Heat 2 tbsp oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes until browned, then remove and set aside.
  3. Step 3: Add onion to the skillet and cook for 3 minutes until soft. Stir in minced garlic, grated ginger, and 2 tsp curry powder, cooking for 1 minute until fragrant.
  4. Step 4: Add diced tomatoes, 2 tbsp tomato paste, and 1/2 cup cashews. Cook for 2 minutes, then pour in coconut milk and 1/2 tsp salt. Return chicken to the skillet and simmer for 15 minutes until sauce thickens.

Frequently asked questions

How long does Cashew Tomato Chicken Curry take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cashew Tomato Chicken Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Cashew Tomato Chicken Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cashew Tomato Chicken Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cashew Tomato Chicken Curry?

Indian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes