There are days when you just want a bowl of something warm, bold, and a little dramatic after a long evening of balancing work, family, and everything else life throws your way. This Chilli Chicken Curry with Cashewnuts and Dry Red Chilli is exactly that kind of dish. It blends the familiar kick of Chinese-style chilli chicken with creamy, nutty Indian flavours, giving you a comforting curry that feels both exciting and homely.
Think tender chicken tucked into a glossy, spicy sauce where cashewnut richness meets the smoky warmth of dry red chillies. It is the kind of curry that makes you pause, breathe in the aroma, and feel instantly settled.
Fusion dishes often sound fancy, but this one is surprisingly simple and beautifully balanced. You get the umami depth from soy sauce, a quick tang from Chinese vinegar, and the unmistakable tingle of Sichuan peppercorns. Add to that the Indian love for cashewnuts and the rustic heat from dry red chillies, and you’ve got a bowl that feels familiar yet delightfully fresh.
It is a great recipe for a special dinner, a cosy weekend meal, or even those weeknights when you want something a bit extra without too much effort. Every bite brings together juicy chicken, crunchy cashewnuts, and layers of spice that play gently on the palate. If you love bold flavours, this curry is going to be your new favourite.
Key Ingredients and Why They Make This Curry Shine
Chicken thighs: Juicy and flavour-packed bites that hold onto the sauce beautifully.
Cashewnuts: Add a creamy crunch that makes every spoonful interesting.
Dry red chillies: Bring a slow, smoky heat that you can adjust easily.
Soy sauce and Chinese vinegar: The backbone of those Chinese-inspired flavours.
Sichuan peppercorns: Add that unique numbing tingle worth trying.
Ginger-garlic paste: A warm, aromatic base that ties the curry together.
How to Make Chilli Chicken Curry with Cashewnuts & Dry Red Chilli
Step 1: Prep Work
Cut 500 grams boneless chicken thighs into bite-sized pieces.
Break 2 to 3 dry red chillies into pieces.
Keep ginger-garlic paste, 2 tablespoons soy sauce, 1 tablespoon Chinese vinegar, and 1 teaspoon toasted and ground Sichuan peppercorns ready.
Step 2: Marinate the Chicken
Mix the chicken with 1 tablespoon soy sauce, a pinch of salt, and a dash of Sichuan peppercorns. Rest for 10 to 15 minutes.
Step 3: Sear the Chicken
Heat 1 tablespoon oil in a wok or pan. Stir-fry the marinated chicken till golden and cooked through. Set it aside.
Step 4: Build the Curry Base
In the same pan, add a little more oil if needed.
Sauté 1 large sliced onion till soft and caramelised.
Add ginger-garlic paste and the dry red chilli pieces. Stir for a minute.
Step 5: Cashewnuts Meet the Flavours
Add the cashewnuts and let them cook for 2 to 3 minutes.
Add the remaining soy sauce, Chinese vinegar, 1/2 teaspoon red chilli flakes, and salt.
Add the cooked chicken back in and mix gently.
Pour in 1/2 cup water and simmer for 10 minutes on low-medium heat.
Step 6: Thicken the Sauce
Mix 1 teaspoon cornflour with 2 tablespoons water and stir it into the curry.
Cook for 2 to 3 minutes till the sauce thickens.
Step 7: Finish and Serve
Garnish with spring onions and fresh cilantro.
Serve hot with steamed rice, noodles, or crispy fried wontons.
Ingredients
500 grams boneless chicken thighs, cut into bite-sized pieces
1 large onion, sliced
2–3 dry red chillies, broken
1/4 cup cashewnuts
2 tablespoons soy sauce
1 tablespoon Chinese vinegar or apple cider vinegar
1 tablespoon ginger-garlic paste
1–2 green chillies, slit
1 teaspoon toasted and ground Sichuan peppercorns
1/2 teaspoon red chilli flakes
1 teaspoon cornflour mixed with 2 tablespoons water
2 tablespoons oil
Salt to taste
Spring onions for garnish
Fresh cilantro for garnish
Method of Preparation
Step 1: Marinate the Chicken
Mix chicken with soy sauce, salt, and Sichuan peppercorns. Rest for 10 to 15 minutes.
Step 2: Sear the Chicken
Heat oil and stir-fry till golden. Set aside.
Step 3: Build the Curry Base
Add remaining oil.
Sauté onions till caramelised.
Add ginger-garlic paste, dry red chillies, and green chillies.
Step 4: Add Cashewnuts
Add cashewnuts and cook for 2 to 3 minutes.
Add soy sauce, vinegar, chilli flakes, and salt.
Step 5: Bring It All Together
Add cooked chicken and water.
Simmer for 10 minutes.
Step 6: Thicken the Curry
Add the cornflour slurry and cook till thick.
Step 7: Garnish and Serve
Sprinkle spring onions and cilantro.
Serve with rice, noodles, or fried wontons.
Tips for Chilli Chicken Curry Bliss
Adjust dry red chillies based on your family’s spice comfort.
Don’t skip Sichuan peppercorns; they add that special tingle.
Soy sauce and vinegar are essential for the Chinese flavour base.
Garnish generously for freshness and colour.
Why You’ll Love This Curry
It blends Chinese heat with Indian richness.
The texture has everything—tender chicken, creamy nuts, and warm spices.
Easy to customise for kids or spice lovers.
Packed with protein and healthy fats.
Serving Ideas
Serve with steamed jasmine rice.
Pair with Hakka noodles.
Add a crisp veggie salad for balance.
Try fried wontons for a fun crunch.
Tips from the Kitchen
Sichuan peppercorns add magic—try not to skip them.
Dial down spices for family meals if needed.
Spring onions keep the dish feeling fresh.
Leftovers taste even better the next day.
Variations You Might Enjoy
Swap chicken with paneer for a vegetarian version.
Use almonds instead of cashewnuts.
Add bell peppers or baby corn.
Finish with chilli oil for extra heat.
Nutrition Peek
Chicken adds protein.
Cashewnuts bring healthy fats.
Adding vegetables boosts fibre.
Watch the salt depending on the soy sauce used.
Chilli Chicken Curry with Cashewnuts and Dry Red Chilli brings together flavour, warmth, and comfort in one bowl. It blends Chinese spice, Indian richness, and that homely, nutty cosiness we often crave after a long day. Whether you’re cooking for your family, hosting friends, or simply treating yourself, this curry turns an ordinary meal into something memorable. If bold flavours and comforting curries are your thing, this one is definitely worth making again and again.
