Parsee Chicken & Cashew Curry Recipe



  • 60g ghee
  • 1 tbsp ginger, finely chopped
  • 3 tbsp Parsee Chicken and Cashew Curry Masala
  • 1kg boneless Chicken pieces
  • 1.5 cups coconut cream
  • 200g cream
  • 150g cashew nuts
  • Salt to taste


  1. Melt ghee in pan, add cashew nuts, fry gently until lightly browned.
  2. Remove cashew nuts from pan with slotted spoon, leaving ghee behind. Set aside.
  3. Heat ghee, add and ginger, fry for one minute.
  4. Add Parsee Chicken and Cashew Curry Masala and cook until aromatic.
  5. Turn heat up to high, add chicken to pan and seal well. Add coconut cream and salt to pan and stir well.
  6. Bring to boil and turn down to simmer and cover, cooking until chicken is tender.
  7. Add cream, stir well, cook until liquid is reduced.
  8. Garnish curry with the fried cashew nuts. This curry can be cooked with lamb and roasted vegetables.
  9. Serve the curry with rice, Naan bread, yoghurt and chutney.