Chicken Thighs with Cashew Nut Sauce

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19 July 202619 July 2026

1 Make the cashew nut sauce first. Heat the oil in a large frying pan (skillet) over a gentle heat, then add the onion, garlic and ginger. Cook gently for about 12 minutes, stirring often, until tender. 2 Grind the coriander and fennel seeds in a spice grinder, or crush them with a mortar and pestle. Add to the pan with the cardamom seeds, chilli powder, turmeric and cinnamon stick. Cook for 1-2 minutes, stirring. Coarsely grind half a cup of cashew nuts in a spice grinder or mini processor bowl. Add to the pan with the remaining whole cashews, salt and water. Bring to a gentle bubble, then cook very gently for 15 minutes, stirring often. 3 Trim off any fat from the chicken thighs. Dust with flour. Heat the oil in a large frying pan (skillet) over medium-high heat, then cook the chicken thighs until well browned (don’t let the chicken stew – you want a good colour; increase the heat if necessary). Add to the cashew nut sauce, turning to coat. 4 Meanwhile, once the pan used to cook the chicken has cooled, add the water and swirl to release any yummy bits. Pour the liquid into the pan of chicken and sauce. Bring to a gentle boil, reduce the heat, cover with a lid, and cook the chicken gently for 30-45 minutes, or until the meat is falling off the bones. Turn the chicken pieces over in the sauce from time to time during cooking, and ensure the sauce doesn’t catch on the bottom of the pan. Stir in the coconut cream, let it heat through, then serve immediately. 1 Make the cashew nut sauce first. Heat the oil in a large frying pan (skillet) over a gentle heat, then add the onion, garlic and ginger. Cook gently for about 12 minutes, stirring often, until tender. 2 Grind the coriander and fennel seeds in a spice grinder, or crush them with a mortar and pestle. Add to the pan with the cardamom seeds, chilli powder, turmeric and cinnamon stick. Cook for 1-2 minutes, stirring. Coarsely grind half a cup of cashew nuts in a spice grinder or mini processor bowl. Add to the pan with the remaining whole cashews, salt and water. Bring to a gentle bubble, then cook very gently for 15 minutes, stirring often. 3 Trim off any fat from the chicken thighs. Dust with flour. Heat the oil in a large frying pan (skillet) over medium-high heat, then cook the chicken thighs until well browned (don’t let the chicken stew – you want a good colour; increase the heat if necessary). Add to the cashew nut sauce, turning to coat. 4 Meanwhile, once the pan used to cook the chicken has cooled, add the water and swirl to release any yummy bits. Pour the liquid into the pan of chicken and sauce. Bring to a gentle boil, reduce the heat, cover with a lid, and cook the chicken gently for 30-45 minutes, or until the meat is falling off the bones. Turn the chicken pieces over in the sauce from time to time during cooking, and ensure the sauce doesn’t catch on the bottom of the pan. Stir in the coconut cream, let it heat through, then serve immediately. Chicken with Cashew Nut Sauce

This is fragrant, rich and nutty, and the chicken is beautifully tender. An OMG dish!

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