This creamy cashew curry chicken over cauliflower rice is so delicious that I could eat it every day, like every every every day!
My excitement over this creamy cashew curry chicken over cauliflower rice may be because for over two weeks now I’ve been doing whole30 (see an overview here, next overview coming soon) and have primarily been eating the same thing for meals – roasted vegetables with meat of some kind. While I looooove roasted vegetables and will forever love them, I clearly needed a little variety and didn’t even know it…until I made this dish!
Made with the special creaminess of cashews, NEW Silk Unsweetened Cashewmilk brings an irresistibly creamy taste that is perfect in recipes (or straight from the carton!) and is an easy, delicious way to start adding more plants to your diet. Then pair that creaminess with smooth curry flavors and top it with crunchy toasted cashews, you have yourself the perfect match.
As I was chowing down the meal I kept taking pictures and sending it to my husband who was away at a friend’s house. I’m sure he appreciated the 100 plus pictures of me professing my love for the creamy cashew curry chicken. It wasn’t until later that evening when he was lucky enough to have it for dinner (I say ‘lucky enough because I shared and was debating not handing any over) that he understood what the rage was all about. I also learned that cashews are his favorite nut. How did I not know this? Clearly this dish is going to be made over and over.
To make this dish you build layers of flavors. You start by cooking onions with seasonings with garlic and ginger, and then cook the chicken. While the chicken is cooking you’ll make the cauliflower rice. While it might sound difficult to make, it really isn’t. All you do is put raw cauliflower pieces into a food processor and process until it is into little pieces, then you’ll cook it in a pot with a little olive oil.
When the chicken is done cooking you’ll add in the Silk Cashewmilk and some of the cauliflower ‘rice’ and cook it until it boils.
Then to serve place cauliflower rice on plates and top with the cream cashew curry chicken and then top it with toasted cashews and cilantro. Then be prepared to have one of the most delicious meals ever!
- 3 Tbs extra virgin olive oil divided
- 1 onion diced
- 1 inch fresh ginger peeled and finely chopped
- 2 garlic cloves pressed
- 1 Tbs curry powder
- 1 tsp garam masala powder
- 1 tsp salt divided
- 2 chicken breasts cut into 1 inch cubes
- 1 1/2 cup Silk cashewmilk unsweeted
- 1/2 cup cashews toasted
- 1/2 cup cilantro finely chopped
- 1 head of cauliflower
- Start by pouring 2 Tbs olive oil in a dutch oven, add onions, ginger, garlic, curry powder, garam masala powder and 1/2 teaspoon salt in and "sweat" the onions (cook them for about 5 minutes until they are almost translucent, stirring occasionally.)
- When the onions have cooked with the seasonings for 5 minutes add the chicken breast cubes into the dutch oven and cook until the chicken is almost cooked through, stirring occasionally. As soon as the chicken is almost done add the cashew milk and turn heat to medium, add 1/4 cup of the cauliflower rice from the below step, cover with a lid and cook for 15 minutes.
- Cut cauliflower florets off the stalk and put in a food processor and process until fine little pieces (I had to do it in two batches because there were so many florets.) Take 1/4 cup of the little pieces (the "rice") and put it in the dutch oven (this will act as a thickener.)
- In a large pot add the remaining 1 Tbs olive oil and then add the raw cauliflower 'rice' and sprinkle with remaining salt. Cook for 5 minutes, all the while flipping the cauliflower rice over.
- Preheat oven to 350, line a baking sheet with aluminum foil, place cashews on the baking sheet and bake for 5-10 minutes until the cashews become fragrant and slightly brown. Remove from oven and combine with the cilantro.
- To serve place a few spoonfuls of cauliflower rice on a plate and then ladle on top of it some of the creamy cashew curry chicken, and then sprinkle some toasted cashews and cilantro mixture on top, enjoy!
This conversation is sponsored by Silk. As always all opinions, images, text and recipes are mine alone.
I like this recipe. Is it okay to use any other oil instead of extra virgin olive oil?
Hi Amanda, yes, you could definitely use another oil in its place – perhaps a vegetable oil or coconut oil 🙂
bristol plasterer says
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
You’re so welcome! I was actually surprised how easy it was to make as well, and since posting I’ve made it a bunch of times, it’s a total winner!
Thalia @ butter and brioche says
I love a good chicken curry – especially when it’s as flavoursome, spiced and aromatic as this Phi. Love that you made a healthy cauliflower rice too. Just divine!
Thank you so much Thalia! I have never made cauliflower rice before, but now I’m totally hooked, it’s so easy and delicious 🙂
My Wife Makes (@MyWifeMakes) says
When I was staying in a student hostel, cauliflower rice was THE BIG THING in our house! only because we were snacking on other unhealthy things, so this was our feeble attempt to be ‘healthy’. But, seriously, I LOVE cauliflower rice when flavored well — AND I love curry too. So this recipe is right up my alley!
Thanks for sharing this Philia! Almost definitely giving this recipe a try very soon. This is the Asian in me speaking — who loves curry and rice. In fact, I had curry and rice a few days ago! YUM! BEST COMBI EVER!
Isn’t cauliflower rice absolutely amazing? I thought it was going to take hours to make or a bazillion steps, but it actually was super easy! I just made another batch of it tonight because i’m so in love with the flavor…and then with curry, just soooo good! Thank you so much for commenting 🙂
Pam Sierzchulski says
I need GF for my book club dinners once a year – this will be this years!
I think your group will absolutely love it, this would be good over rice too if you didn’t want to make cauliflower rice 🙂
I LOVE the combination of cashews and chicken and this cashew milk sounds like it creates a rich, luxurious ( but still healthy!) sauce. I can’t believe this dish is paleo! I usually think of it as a pretty restrictive diet, but this dish is something I would totally crave!
This dish makes me definitely think Paleo is feasible for the long haul…because seriously, I could eat this every day!
I love everything about this! YUMMY!!!
Thank you so much!!
Suné Moolman says
Chicken and curry and cashews make for the tastiest meal ever! I love the cauliflower rice with that – can’t wait to try it.
Good luck for the rest of your challenge. Respect girl, respect.
Thank you so much for the wishes of luck with the whole30 challenge…it’s definitely tough but when I have dishes like this creamy cashew curry chicken over cauliflower rice it makes it seem not that difficult 🙂
hahaha I do the same thing to my husband when he’s out of town … send him pictures of all the food I’m making. It’s probably not the nicest thing I do 🙂
And this looks absolutely delicious!
Haha, glad I’m not the only one that sends pictures of food to my husband lol!!! But hey, at least I was nice enough to save some for leftovers for him, right?
Lynn @ Order in the Kitchen says
Ummm OMG this looks freaking phenomenal!!! NEEED to make this like now now now now now!!!!!
Girl, you’d love this! It’s totally different than the standard ‘roasted veggies and chicken’ I’ve been eating so much of lol!
I have become obsessed with both with cauliflower rice and cashew milk as of late. Did you make this for me??
You’re too sweet, aren’t cauliflower rice and cashew milk amazing? Put them together in a dish…omg, it’s the best ever 🙂
I love everything about this! And I didn’t even know cashew milk existed, so I guess I need to get on that 🙂
Before discovering Silk cashew milk I didn’t know cashew milk was a thing either, but it’s amazing! Thanks for commenting 🙂
They make cashew milk?? Whoah!!
I know, who knew cashew milk even existed?! It does, and it’s amazing!!
The ingredients list calls for 2 tablespoons of olive oil but in the instructions you start with 2 tablespoons in step one to sauté the onions and other things, and then later in the recipe you say to use the remaining tablespoon of oil for the rice. So I’m wondering is the error that there’s a total of 3 tablespoons of oil or is it that there are two, one for each step that calls for oil.
Hi Sally, sorry for the confusion, the recipe lists 3 tablespoons (2 for the first step and 1 for the second step). It’s just listed in the recipe card twice, I’ll go ahead and edit that so that it’s easier to read. Thanks for pointing that out.