• 900g Sadia Chicken Thighs
  • 1 medium Onion, roughly chopped
  • 3 cloves garlic, peeled
  • 2 Mild red chillies, deseeded and roughly chopped
  • ½ cup Cashew nuts
  • 2 teaspoons Turmeric
  • ⅓ cup Lemon juice
  • 2 tablespoons Dark soy sauce
  • ¼ cup Brown sugar
  • 2 tablespoons Fresh ginger, grated
  • 2 tablespoons Peanut oil
  • 1 x 400g can Coconut milk
  • ¾ cup Water



Remove the skin from the Sadia Chicken Thighs and discard.


Combine the onion, garlic, chilies, cashew nuts, turmeric, lemon juice, soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste.


Heat the oil in a heavy based saucepan or wok. Add the chicken thighs and cook, turning frequently, until golden brown. Remove from pan and set aside. Add the blended spice and nut mixture to the pan and cook, stirring for 4-5 minutes to prevent sticking and allowing the flavours to develop.


Add the chicken back to the pan, along with the coconut milk and water. Bring to a boil and then reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 30-35 minutes.


Serve the curry with rice or flat bread, if desired.

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