Course Dinner
Cuisine Indian
Servings 4


  • 1/2 cup raw cashews 
  • 4 Kontos® Tandoori Nan or Kontos® Massala Nan 
  • 4 boneless skinless chicken breasts, cut into bite-size chunks
  • Salt and freshly ground black pepper
  • 2 tbsp butter 
  • 1 medium yellow onion, chopped 
  • 2 cloves garlic, minced
  • 6 slices fresh ginger root, about 1/8 inch thick 
  • 2 tbsp tomato paste
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • tsp ground cumin
  • ¼ tsp cayenne pepper, or to taste (optional
  • 1 cup chicken broth
  • 1 can (13.5 oz) coconut milk
  • 1 cup frozen peas 
  • Chopped cilantro
  • Cooked rice (preferably Basmati) for serving


  • Preheat oven to 325°F. Spread cashews on baking sheet and toast in oven until golden, about 3 minutes. Set aside. Wrap Kontos® Nan breads in foil packet, and place in oven to warm.
  • Sprinkle chicken lightly with salt and pepper. In a large skillet, heat butter over medium-high heat, until foam subsides. Add chicken pieces and cook, stirring frequently, until browned on all sides, about 5 minutes. Remove chicken pieces and set aside.
  • Reduce heat to medium and add onion, garlic, and ginger to skillet. Cook until onions are soft and translucent, about 6 minutes, stirring often. Add tomato paste, curry powder, turmeric, cumin, and cayenne (if using), stirring until blended and fragrant, about 1 minute. Add chicken stock and bring to a boil, scraping up brown bits. Stir in coconut milk. Return chicken to skillet and bring curry to a low boil. Immediately reduce heat and simmer gently, stirring frequently, until chicken is cooked through, about 15 minutes. Stir in frozen peas and simmer for an additional 5 minutes, until peas are heated through.
  • Garnish with toasted cashews and cilantro and serve with warm Kontos® Nan breads and rice.
Keyword chicken curry, curry
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