Go Back
+ servings
Cashew Masala

Everyone Happy Cashew Masala

Total Time 20 minutes
Servings 4 people


  • 100 g roast cashews + handful to serve
  • 1/2 cup tomato passata / puree
  • 1 cup water
  • 2 teaspoons garam masala
  • 1/2 teaspoon fine salt
  • 450 g chicken thigh or breast fillets
  • 2 cans chickpeas
  • 1 squeeze lemon
  • 1-2 large bags baby spinach


  1. Place cashews, passata, water, garam masala and salt in a medium saucepan with the lid on. Bring to a simmer and cook for 5 minutes to allow the cashews to soften.
  2. Meanwhile drain your chickpeas and slice the chicken into bite sized strips. When the sauce has been simmering for 5 minutes, remove from the heat and very carefully puree in the pot with a stick blender. You can use a blender or food processor but it's pretty messy and you need to let the liquid cool a bit before pureeing.
  3. When the sauce is creamy but not completely free of chunks, return to the pot to a medium high heat. Add the chicken and chickpeas. Cover and bring back to a simmer. Simmer for 5-10 minutes or until the chicken is cooked through. If it starts to dry out and thicken too much add an extra 1/2 cup of water.

  4. Remove from the heat. Taste and add a squeeze of lemon if needed. And more salt if it's a bit bland.
  5. Serve with baby spinach in the bottom of shallow bowls. Finish with the extra cashews on top.

Recipe Video