Red Pepper and Cashew Masala Chicken Curry

1 h 15 mins    Dinner This flavourful dish is a perfect blend of red peppers, creamy cashews, and aromatic Indian spices. The hearty, home-cooked curry is packed with bold taste and tender chicken, ideal for sharing with family and friends. Easy to make or meal prep and full of warmth, this red pepper and cashew masala chicken curry is a delicious twist on classic Indian comfort food! Prep time: 10 minutes

Cook time: 45 minutes

Total time: 1 hour 15 minutes

Serves: 4-6 Contains: Dairy, Meat Free from: Seafood, Gluten

Red Pepper and Cashew Masala Chicken Curry

Ingredients

Marinade Ingredients

• 2 small red peppers, cut into quarters

• 1/3 cup raw cashew nuts

• Juice of 1/2 lemon

• 3 teaspoons salt

• 1/2 teaspoon turmeric

• 1 teaspoon red chilli powder (use less for milder heat)

• 1 heaped teaspoon ground cumin

• 1 heaped teaspoon ground coriander

• 9 cloves garlic, peeled

• 1 x 1-inch piece of ginger, peeled

• 1/3 cup water

Chicken Ingredients

• 800g bone-in chicken thighs, skin removed, or a whole chicken cut into small pieces, skin removed

• 3 tablespoons oil

• 1-inch cinnamon stick

• 1 teaspoon whole cloves, heaped

• 1 teaspoon whole black peppercorns

• 1 1/2 cups chopped onion

• 2/3 cup canned tomatoes, blended

• 1 cup water (plus 1/2 cup if needed)

• 1/4 cup chopped cilantro, for garnish

Method

1. Blend all marinade ingredients until smooth and no lumps remain.
   

2. Place the chicken in a bowl, pour the marinade over the chicken, and mix to coat the pieces evenly. You can cook immediately or marinate for up to 24 hours.
   

3. Heat a pot or deep skillet over medium heat. Add oil and heat, then the cinnamon stick, cloves, and black peppercorns; sizzle for 30 seconds until fragrant and slightly browned.
   

4. Add the onions and sauté until deep golden brown, about 7–10 minutes.
   

5. Add the blended tomatoes and cook for another 5–6 minutes, or until the oil separates from the mixture.
   

6. Pour in the chicken with its marinade. Cook covered for 10 minutes, then uncovered for 20 minutes, or until the marinade has thickened, all the liquid has evaporated and the chicken is cooked through, stirring occasionally.
   

7. Pour in the water and stir well. The gravy will be thick; if you prefer a saucier curry, add more water. Taste and adjust salt as needed.
   

8. Garnish with chopped cilantro and serve with naan, rotli, rice, and salad.
   

Happy cooking!

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