Coconut Curry Cashew Chicken

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Spring 2015

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Coconut Curry Cashew Chicken

Coconut Curry Cashew Chicken
1-1/2 lbs. Raley’s boneless, skinless chicken breasts, cubed
1 cup onion, cubed
1 tbsp. olive oil
1 cup chicken stock
1/2 cup coconut milk
3 tbsp. cashew butter
1 tbsp. lime juice
2 tsp. curry powder
rice (optional)
toasted unsweetened coconut flakes (optional)
cilantro leaves (optional)
chopped salted cashews (optional)

Prep: 10 minutes  Cook: 30 minutes  Serves: 4

1. Sauté  Raley’s boneless, skinless chicken breasts and onion in olive oil in a very large nonstick skillet over medium-high heat.

2. Whisk together chicken stock,  coconut milk,  cashew butter,  lime juice and curry powder and pour into skillet. Cook over low heat for 10 minutes or until chicken is cooked through.

3. Serve over rice garnished with toasted unsweetened coconut flakes, cilantro leaves and chopped salted cashews, if you like.

Nutritional Information:
Nutrition per serving: 378 calories, 42 g protein, 19 g total fat (8 g sat.),
9 g carbohydrate, 2 g fiber, 2 g sugar, 101 mg cholesterol, 216 mg sodium, 10 points


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