Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 1 cup chicken mixture and 3/4 cup rice)

Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.

How to Make It

Step 1

To prepare sauce, combine the first 5 ingredients; set aside.

Step 2

Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.

Step 3

Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add half of chicken to wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedure with 2 teaspoons oil and remaining chicken.

Step 4

Add remaining 1 teaspoon oil to wok, swirling to coat. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned. Add curry powder and chiles; stir-fry 30 seconds. Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish. Sprinkle with cilantro and cashews. Serve over rice.

Ratings & Reviews

Light and flavorful

tara31
January 14, 2017
Nice change from heavier curry recipes. I added broccoli and shredded carrots and I served it with brown rice. Delish without guilt!

Tasty and Cheap

Malindaskitchen
September 14, 2015
Tasty and fairly cheap.  I think it would be good to make 1.5 or 2 times the amount of sauce and add some more veggies, such as red sauteed bell pepper chunks, sauteed okra, thawed frozen peas, zucchini, or lightly steamed broccoli.  Also, I thought it worked better by thickening the sauce at the very end with a mix of 1 TBSP of water + 1 TBSP of cornstarch. 

PrimeSuspect's Review

RoseBin
January 13, 2013
N/A

Belanos's Review

crusnock
April 13, 2012
Tasty, easy recipe. Once you've got all of the ingredients prepped, the cooking goes pretty quickly, as well. I substituted low-sodium tamari sauce for the fish sauce. I do plan to make this again, but when I do, I'll add some additional vegetables, maybe some peas and red bell pepper which would also add some more color.

PharmCooker's Review

jchiricotti
December 06, 2010
This was much better than I expected!! I used red pepper flakes instead of the red chiles, and I couldn't find fish sauce so I replaced it with soy sauce. I will make a double batch next time to have some more leftovers. The smell in my house makes me want more...

Malindaskitchen's Review

emmiela
November 20, 2010
Loved this recipe. Easy for a week night. Added sliced green onions and peanuts as well as the cashews and 1 T. curry instead of 1 teas. curry.

emmie123's Review

Belanos
July 15, 2010
This dish is wonderful! I have made it several times but I added red peppers to it and left out the fish sauce. Great dish for a family dinner or with guests, or if you are a single gal like myself :-).

crusnock's Review

ablossomingcook
May 16, 2010
We followed the recipe exactly, and it turned out delicious. Fortunately, it was just my husband and I, because we ended up eating the whole thing. Next time we'll have to double the recipe if we want more than 2 servings.

ablossomingcook's Review

mandofan
May 02, 2010
Loved it! It really is only 4 servings, so don't expect any leftovers:) I left the red peppers out because I was making it for my family (including kids). Everyone enjoyed it! I also used jasmine rice instead of the rice mentioned because that's what I happened to have.

tara31's Review

SarahD
April 21, 2010
I doubled the sauce and added julienned zucchini and red bell pepper. Didn't have chili peppers so subbed a t. of crushed red pepper. Also doubled the garlic and ginger and served alongside coconut rice. Quick and flavorful weeknight meal!