Chicken Coconut Curry with Cashews & Sesame Seeds + Video

This curry has an outrageously addictive sauce with a beautiful depth of flavour. The secret to the flavour is made by adding in a paste of blended sesame seeds, cashew nuts and grated coconut. You’re going to adore the beautiful coconut flavour that mingles with the spices. Enjoy!

Facebook

Twitter

The star of the show

Gluten free

Shemin's Medium Indian Curry Paste

Shemin’s Medium Curry Paste is our multi award-winning paste, made to our family recipe. It brings together warming spices with a gentle, balanced heat. As it cooks, it builds a rich, comforting flavour that works beautifully with everything from chicken to vegetables.

(66)

Medium

Add to cart

£4.75

Ingredients

2 tbsp ghee or oil
1 large onion, sliced or chopped
900g skinless, boneless chicken thigh fillets or breast fillets, cut into bite sized pieces
100g Shemins Indian, Goan or Massaman Curry Paste (see tips)
2 green chillies, slit lengthways
200g chopped tomatoes
1 tbsp Shemin’s Garam Masala

For the paste

1 tbsp sesame seeds
1 tbsp cashew nuts
1/3 cup of water
3 tbsp grated fresh coconut (you can use frozen grated coconut)

How to make Chicken Coconut Curry with Cashews & Sesame Seeds + Video

Place the sesame seeds and cashew nuts in a small bowl. Pour over the water and leave to soak for 30 minutes.
Next, heat the ghee or oil in a large saucepan until hot and add the onions and a pinch of salt. Fry for about 10 minutes or until golden brown.
Add in the chicken and cook until sealed, for about 5 minutes.
Then add Shemin’s Indian, Massaman or Goan Curry Paste, the green chillies and stir.
Next, add in the chopped tomatoes, a splash of water and place the lid back on and simmer for 10 minutes.
While the curry is simmering, pour the sesame seeds, cashew nuts and water into a blender along with the grated coconut and blend to a paste.
Add Shemin’s Garam Masala and the sesame seed, cashew and coconut paste to the curry and stir in. Simmer for 15 minutes.
Season with salt and serve with Shemin’s Indian Breads and boiled rice with Shemin’s Mango Chutney or Aubergine Pickle to accompany.

Tips

Tips:

In the video, you can see that we made this curry with Shemin’s Massaman Curry Paste, but you can also use Shemin’s Indian or Goan Curry Paste to enjoy some different flavours. If using our Goan Curry Paste then leave out the Garam Masala.
If you don’t want the curry so hot, you can de-seed the chillies and still enjoy the flavour they bring to the curry.
We added salt to the onions, as it makes them cook quicker. This is a good tip for when making all your curries.

Join Shemin’s RECIPE Club

Get free digital recipe book to master your curry nights!

Loved by curry enthusiast globally

Verified curry lover

Easy to navigate website & fantastic products. Thank you

Verified curry lover

WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

Verified curry lover

Congratulations on the arrival of baby Sebastian:)

Verified curry lover

Very Satisfactory.

Verified curry lover

Always a pleasure to place yet another order! Congratulations on the arrival of your new grandson Sebastian, welcome to the Gramma Club!!

Verified curry lover

Great website. Easy to find goods.

Verified curry lover

Congrats on the birth of lovely Sebastian

Verified curry lover

Simply the best products you can buy to enhance your culinary skills !

Verified curry lover

This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

Verified curry lover

Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

Chicken Coconut Curry with Cashews & Sesame Seeds + Video

Serves