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!

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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

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£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.

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you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…

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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…

Chicken Coconut Curry with Cashews & Sesame Seeds + Video

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