Curried Chicken and Cashews

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.
Yield: 4 servings (serving size: 1 cup chicken mixture and 3/4 cup rice)
Ingredients
- Sauce:
- 1/3 cup fat-free, less-sodium chicken broth
- 3 tablespoons water
- 1 1/2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
-
Remaining ingredients: - 3/4 pound skinless, boneless chicken breast halves
- 2 tablespoons canola oil, divided
- 1 1/2 cups vertically sliced onion
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon Madras curry powder
- 3 small dried hot red chiles, broken in half
- 1/3 cup chopped fresh cilantro
- 1/4 cup dry-roasted salted cashews, chopped
- 3 cups hot cooked short-grain rice
Preparation
1. To prepare sauce, combine the first 5 ingredients; set aside.
2. Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.
3. Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add half of chicken to wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedure with 2 teaspoons oil and remaining chicken.
4. Add remaining 1 teaspoon oil to wok, swirling to coat. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned. Add curry powder and chiles; stir-fry 30 seconds. Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish. Sprinkle with cilantro and cashews. Serve over rice.
Nutritional Information
- Calories:
- 439 (27% from fat)
- Fat:
- 13g (sat 1.7g,mono 6.9g,poly 3.2g)
- Protein:
- 26g
- Carbohydrate:
- 52.6g
- Fiber:
- 3.2g
- Cholesterol:
- 49mg
- Iron:
- 3.9mg
- Sodium:
- 669mg
- Calcium:
- 37mg
Member Ratings and Reviews
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This was great for children, as well as adults, because it's on the mild side as directed. I added sugar snap peas with the onion step, a 1/2 tsp of salt, and 1/2 cup nuts vs 1/4 cup. If the children were not eating it, I'd use a hot Madras curry powder vs a standard Madras curry powder. If you don't have hot Madras, I might use 1/4 tsp crushed red pepper to spice it up a bit.04/11/09
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I love this recipe for a fast weeknight dinner. I usually add frozen peas and use cayenne rather than the chiles since I always have it on hand. I serve it with Trader Joe's garlic naan - delicious.02/09/09




