1 tbsp sunflower oil
4 skinless chicken breasts, cut into bite-sized chunks
1 large onion, halved and sliced
6cm piece of fresh root ginger, peeled and finely grated
1 garlic clove, crushed
1 tbsp garam masala
100g cashew nuts, toasted and roughly chopped
400ml can of coconut milk
2 tbsp water
200g rice noodles
1 tbsp fish sauce
1 tbsp palm sugar or golden caster sugar
2 limes, 1 zested and juiced, 1 cut into wedges
salt and freshly ground black pepper

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Chicken and cashew curry with coconut lime noodles


This zesty dish makes a quick mid-week meal. The cashews add a satisfying crunch while the lime gives the dish tanginess. You could serve it with rice, but the coconut lime noodles complement the curry very well.

Cooking time: 30 mins
Per serving: 721 kcals

Heat the oil in a frying pan and cook the chicken until browned (but not cooked through), then remove and set aside. Add the onion, ginger and garlic to the pan and cook until soft, then stir in the garam masala and cashews and cook for a further 2 minutes. Return the chicken to the pan and add half the coconut milk and the water. Season, bring up to a simmer and cook for 10 minutes.

Meanwhile, cook the rice noodles according to the packet instructions, then drain and rinse under cold running water. Place a small pan over a medium heat and add the remaining coconut milk, the fish sauce, sugar, lime zest and juice. Stir until the sugar has melted. Add the drained noodles and heat through.

Serve the chicken and cashew curry with the noodles and wedges of lime to squeeze over the top.