Chicken Curry with Cashew Sauce and Broccoli - Low Carb, Gluten Free, Sugar Free, Dairy Free
Serves: 4-6
  • 1/2 stick butter, salted or unsalted; or coconut oil for dairy free
  • 2 cups chopped onions, about 1 large or 2 medium
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 3 tablespoons curry powder
  • 2 teaspoons salt, less if using salted butter
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 3 1/2 - 4 pounds boneless, skinless chicken breasts or thighs, cut into 2" chunks
  • 1 (14.5 ounce) can diced tomatoes
  • 3/4 cup cashews (1/4 pound) - raw and lightly toasted in the oven or already roasted
  • 3/4 cup plain whole milk yogurt or full fat coconut milk for dairy free
  • 1 pound broccoli
  1. Heat butter in a 5 to 6 quart, wide, heavy pot over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and ginger, stir and continue cooking for another 2 minutes. Add curry powder, salt, cumin, and cayenne and stir and cook for another 2 minutes.
  2. Add chicken and stir to coat. Stir in tomatoes, including juice. Bring to a simmer, cover the pot, and gently simmer until the chicken is cooked through, about 40 minutes.
  3. While the chicken is cooking, cut the broccoli into florets and the stems into little chunks and steam until tender. Set aside.
  4. Grind toasted/roasted cashews in a food processor or spice grinder until very finely ground. Be careful not to over grind or they will turn into cashew butter. Set aside.
  5. Just before serving, stir in yogurt or coconut milk, ground cashews, and broccoli and simmer gently, uncovered, to heat.
  6. Ahead of time note: this dish may be made, up until you add the yogurt, cashews, and broccoli, 2-3 days ahead of time and kept covered and chilled. Reheat on low and add the yogurt, cashews, and broccoli.
Recipe by Preheat to 350˚ at