Chicken Curry with Cashew Nuts

Main Course


  • 300 Grams Chicken Meat
  • 150 Grams Potatoes
  • 2 Red Chilies
  • 2 Tablespoons Curry Paste
  • 1 Tablespoon Curry Powder
  • ¼ Cup Roasted Cashew Nuts
  • Coriander Leaves
  • 2 Cups UFC Velvet Coconut Milk unsweetened
  • 2 Teaspoons Brown Sugar
  • ½ Teaspoon Salt
  • 2 Tablespoons Cooking Oil


  1. Stir-fry cooking oil and curry paste for a minute or until fragrant.
    Pour 1 cup of UFC Velvet Coconut Milk unsweetened. Stir until curry paste dissolve.
  2. Add chicken meat, cook until almost well done. Add potatoes and cook thorough. Pour remain UFC Velvet Coconut Milk unsweetened, bring to the boil. Add curry powder, stir well.
  3. Season with sugar and salt. Add cashew nuts, stir until boil.
  4. Add red chili and coriander, stir well. Serve with steamed rice.
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