Sautéed Chicken with Cashew and Coconut Masala
A rich Indian-inspired chicken dish cooked with a creamy cashew and coconut spice blend, delivering a nutty and mildly spiced flavor. This indian-inspired chicken ready in about 45 minutes pairs boneless chicken thighs, diced, large onion, finely chopped, cashew nuts, soaked and ground to paste 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.
Ingredients
- 1 lb boneless chicken thighs, diced
- 1 large onion, finely chopped
- 1/4 cup cashew nuts, soaked and ground to paste
- 1/2 cup grated fresh coconut
- 1 green chili, slit
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp mustard seeds
- 10 leaves curry leaves
- 3 tbsp vegetable oil
- to taste salt
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a deep skillet over medium heat. Add 1/2 tsp mustard seeds and 10 fresh curry leaves, sautéing until the seeds pop and the leaves become crisp, about 1 minute.
- Step 2: Add 1 large finely chopped onion and sauté for 6-7 minutes until translucent and lightly golden.
- Step 3: Stir in 3 minced garlic cloves, 1 tbsp grated ginger, and 1 slit green chili. Cook for 1 minute until fragrant.
- Step 4: Add 1 tsp coriander powder and 1/2 tsp turmeric powder, stirring for 30 seconds to toast the spices.
- Step 5: Add 1 lb diced boneless chicken thighs and cook for 8-10 minutes, stirring occasionally, until the chicken is browned on all sides.
- Step 6: Mix in 1/4 cup cashew nut paste and 1/2 cup grated fresh coconut, coating the chicken evenly. Add salt to taste.
- Step 7: Cover and simmer on low heat for 15 minutes until the chicken is tender and the sauce thickens.
- Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Sautéed Chicken with Cashew and Coconut Masala take to make?
Total time is about 45 minutes (15 min prep + 30 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 Sautéed Chicken with Cashew and Coconut Masala?
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 large onion, finely chopped from drying out.
Can I substitute ingredients in Sautéed Chicken with Cashew and Coconut Masala?
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 Sautéed Chicken with Cashew and Coconut Masala 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 Sautéed Chicken with Cashew and Coconut Masala?
Indian chicken 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.
