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1hr 30mins

Ingredients Nutrition


  1. In a blender, powerful enough to pulverize nuts, place the cashews and salt. Puree them into a paste, slowly drizzling in the extra virgin olive oil to form an emulsion. It should soon take on a peanut butter-like consistency. Remove to a bowl and save for later.
  2. In a skillet with a tight-fitting lid over medium heat, saute the onions and red chili flakes in the canola oil until the onions begin to turn translucent.
  3. Add the minced garlic and ginger root and continue to saute until the garlic barely shows some color on the edges. Season to taste with salt and pepper.
  4. Add the garbanzo beans with any liquid from either the can or rehydration. Stir in the lemon juice, cashew paste from the blender, and curry powder and allow to come to a simmer.
  5. Add the chicken broth, coconut milk, and chicken thighs and stir to cover the meat. Return to a simmer, lower heat to low, and put on the tight-fitting lid. Simmer like this for 30 minutes.
  6. With a spatula or pair of tongs, turn over each chicken thigh and spoon the sauce over each piece. Re-cover and simmer for another 30 minutes.
  7. Remove the lid and whisk in the butter to thicken the sauce.
  8. Serve with rice. OPTIONAL: You may want to sprinkle some minced green onion over the top just before serving.

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