Chicken Cashew Curry with Veggie Fried Rice

Chicken Cashew Curry with Veggie Fried Rice

Recipe by Rabia from @this_is_aussielife

Chicken Cashew Curry is one of my go-to 30-minute meals and my family can't get enough of it. My kids love chicken and rice so this recipe is really everyone's favourite. The sky's the limit when it comes to homemade fried rice variations, so feel free to get creative and use your favourite vegetables too!

I created these dishes using the RACO SmartRelease cookware range. RACO SmartRelease cookware has made my cooking easier and healthy as I use little to no oil and its cooked so well. The range is super lightweight, easy to clean and the PFOA free nonstick is a game changer! The RACO SmartRelease range is available at Big W, so check it out when you're there and enjoy the healthy dishes for your family!

Chicken Cashew Curry


Chicken and marinade:

  • 700 grams of boneless chicken cut into small strips
  • 1 cup Greek yoghurt
  • Pinch of turmeric Powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon chilli flakes
  • Salt & pepper, according to your taste
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon ginger garlic paste

Additional ingredients:

  • 1 medium capsicum diced of your choice.
  • 1 tablespoon cashew nuts
  • 1 tablespoon (for pan cooking)


  1. Marinate chicken with all marinade ingredients for 30 minutes. It is best to cover and refrigerate it.
  2. Add 1 tablespoons olive oil in a RACO SmartRelease Nonstick 30cm Frypan.
  3. Add the marinated chicken. Let it cook for 10-15 minutes. The chicken will start to look a soften and go darker in colour.
  4. Add cashew nut and capsicum at last before you turn off the stove. This way the vegetables will have that crunch.

Tip: You can add water if you wish to keep more curry sauce.If you wish to have it dry let it cook for another 5 minutes on medium flame and let the water dry.


Veggie Fried Rice:


  • 1-2 tablespoons olive oil
  • 1 egg, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • Salt and black pepper
  • 2 cups cooked or soaked rice
  • 3 green onions, thinly sliced
  • 3-4 tablespoons soy sauce, or more to taste
  • 2 tablespoons oyster sauce
  • 1/2 tablespoons toasted sesame oil
  • 1/2 teaspoon Hoisin sauce


  • 3-4 mint leaves
  • 1 lemon, thinly sliced


  1. Heat 1 tablespoons of olive oil in a RACO SmartRelease Nonstick 30cm Covered Wok.
  2. Add whisked egg, and cook until scrambled, stirring occasionally.
  3. Remove egg, and transfer to a separate plate.
  4. Sauté vegetables.Stirfor 2-3 minutes.
  5. Add garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
  6. Add the rice, green onions, soy sauce, oyster sauce and Hoisin sauce. Stir until combined.
  7. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine.
  8. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
  9. Serve with a garnish of mint and lemon on top.

For best results, use RACO SmartRelease. You can order from it is also available at Big W.

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