Coconut Honey Cashew Chicken Curry

If I were asked to list my favorite comfort foods, curry would definitely be close to the top of the list...somewhere below mac n cheese and above shepherds pie. It's pretty darn good for any time of the day, month or year if you ask me.

Growing up in England, curry was definitely a staple meal in our household as I'm sure it is in many British households. One of my favorite pastimes was walking to my local fish and chip shop with my friends to grab some good ol' chips n curry. Literally to die for. You never realize truly how well chips (fries) pair with a nice hot curry until you try it...and then there's really no turning back!

This Coconut Honey Cashew Chicken Curry is the perfect healthy combination of sweet and spicy and is surprisingly very easy to make. Now that I'm done with finals, I'm really enjoying the fact that I have time to cook something that doesn't revolve around a rotisserie chicken. Don't get me wrong, rotisserie chicken will forever hold a place in my heart as being a delicious quick fix (and will be featured in many future recipes) however, sometimes the heart knows what it wants... and today this heart wanted chunks of succulent, seasoned, aromatic chicken breast.

So grab your spices, coconut milk and handful of cashews because it's time to have your taste buds dancing!

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Yield: 6 Servings

Coconut Honey Cashew Chicken Curry

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This super easy Coconut Honey Cashew Chicken curry tastes better than takeout and is much healthier!

Prep Time 10 minutes

Cook Time 34 minutes

Total Time 44 minutes

Ingredients

• 18 oz Cubed Chicken Breast
• 14 oz Can Lite Coconut Milk
• ½ Cup Chicken Broth
• ½ Red Onion, Diced
• 2 Cloves Garlic, Minced
• ¼ Cup Cashews, Roughly Chopped
• ¼ Cup Honey
• 3 Tbs Curry Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 Tbs Cornstarch + 1 Tbs Water

Instructions

1. Spray a medium sized wok with cooking spray. In a Ziploc bag, toss chicken in 1 Tbs of curry powder until coated thoroughly. Cook chicken on medium heat until center is no longer pink, approx 8 mins.
2. Spray a medium sized saucepan with cooking spray and saute garlic and onion on medium-high heat until slightly brown, approx 4 mins. Add coconut milk, honey, chicken broth, garam masala, 2 Tbs curry powder, salt and pepper and whisk thoroughly until no more lumps remain. Mix cornstarch with water to make a slurry and add to curry sauce. Wait for sauce to boil and then reduce to low heat.
3. Add chicken and chopped cashews to curry sauce and simmer for 20 minutes to allow the chicken to absorb the flavor. Enjoy!

Notes

Perfect eaten alone, with a side salad or served on top of brown rice or quinoa!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 283Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 73mgSodium 572mgCarbohydrates 19gFiber 2gSugar 12gProtein 29g

Please note that nutrition values may differ slightly depending on brand of food items used.