Step 1

Cut carrots and bell pepper into small cubes. Dice onion, garlic, and ginger. Finely slice green onion.

Step 2

Cut chicken into strips.

Step 3

Heat some vegetable oil in a large saucepan over medium heat. Sauté garlic and ginger for approx. 2 – 3 min. Then, add tomato paste and continue to sauté.

Step 4

Add red curry paste and lightly roast. Stir occasionally to avoid burning.

Step 5

Deglaze with coconut milk.

Step 6

Add chicken, onion, carrot, and bell pepper to saucepan.

Step 7

Add curry powder, turmeric, garam masala, salt, and pepper and stir to combine. Continue to cook over medium-low heat, stirring occasionally, until chicken is cooked through and vegetables are tender, approx. 15 – 20 min.

Step 8

Reduce heat to low and stir in cashews, melted butter, and yogurt. Season to taste.

Step 9

Garnish with green onions. Enjoy with potatoes, rice, or naan.