Creamy Curry with Cashews

This creamy chicken curry is the perfect comfort food for a cold winter day. Topped with crunchy sprouted cashews, it's a meal that's sure to satisfy all your cravings!


Paleo Chicken Curry


  • 2 tbsp extra virgin olive oil
  • ½ white onion, diced
  • 2 tsp grated ginger
  • 2 tsp minced garlic
  • ¼ cup green curry paste
  • 2 small gold potatoes, diced
  • Salt and pepper to taste
  • 1, 15 oz can coconut milk
  • 4 cups chicken broth
  • 1 lb chicken breast
  • ½ lime, juiced, about 1 tbsp
  • Rich Nuts Curry Cashews, roughly chopped, to serve
  • Roughly chopped cilantro
  • Jalapeno, sliced, to serve
  • Green onion, chopped, to serve


  1. Heat a large pot over medium heat and add the oil. When the oil is heated, add the onion. Saute until almost tender, about 3-5 minutes.
  2. Stir in the garlic and ginger and saute until fragrant, about 2 minutes. Stir in the green curry paste and saute for about 2 minutes.
  3. Add the chicken broth, potatoes, chicken, and salt and pepper. Bring to a simmer, cover and cook for about 15 minutes, depending on the thickness of the chicken, until the chicken is cooked through.
  4. Remove the chicken, shred, and return to the pot and cook for another 5 minutes or until the potatoes are tender. Stir in the lime juice.
  5. Serve hot topped with cashews, cilantro, sliced jalapeno, and chopped green onion if desired!