Unlock the Best Avocado, Chicken & Cashew Curry: Creamy Paleo Delight

My housemate bought me the best birthday present – an enameled cast iron casserole dish, which I've been itching to try!  I had the idea last night to make a curry with one of my favourite ingredients – avocado.  I hoped the avocado would work as a creamy base for the chicken curry and it seemed to work well.

Additionally, I love cashew nuts, so I added a few, which provided a good contrast to the texture of the avocados. I think next time I’ll add some more curry powder – I'm always wary of adding too much!

Cooking with avocado might seem unusual to some, but it actually adds a rich, creamy texture to dishes. The idea of combining it with chicken and cashews for a curry was both exciting and a bit of an experiment. The result was a delicious, hearty meal that I can't wait to make again. The avocado not only blended seamlessly with the other ingredients but also enhanced the overall flavour of the curry.

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5 from 13 votes

Avocado, Chicken & Cashew Curry Recipe

Oh yes - you CAN cook with avocado! This creamy and delicious curry combines avocado, chicken, and cashew nuts, offering a unique and satisfying dish that's perfect for dinner. It's an excellent way to use avocado as a creamy base, complemented by the texture of cashews.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: Fusion, Paleo

Keyword: Avocado curry, cashew curry, chicken curry, creamy curry, paleo dinner

Servings: 4

Calories: 450kcal

Cost: 20

Equipment

• Enameled cast iron casserole dish

Ingredients

• 2 Organic Chicken Breasts diced
• 2 Ripe Avocados mashed
• 1 Zucchini diced
• 2 Mushrooms diced
• 1.5 tins of Coconut Milk I use Ayam
• 1 tablespoon Coconut Oil I'm using Melrose at the moment
• 1 pot Tomato Paste
• 2 Onions I used one white, one brown, diced
• 1 Handful of raw Cashew Nuts roughly chopped
• 2 Cloves Garlic crushed
• 1.5 Teaspoons Grated Ginger
• 1 Tablespoon Curry Powder
• Salt I’m using Pink Himalayan Sea Salt
• Half Teaspoon of each Cumin Cinnamon, Cayenne Pepper, Paprika

Instructions

• First, brown the chicken in the coconut oil in the casserole dish; then put it to one side.
• Next, sauté the onions until soft on medium heat, and then add in the garlic, zucchini, mushrooms, coconut milk, and tomato paste.
• Mash up the avocados and stir them in. Then, add the chicken, spices, seasoning, and cashew nuts, and leave it to simmer on medium heat for 20 minutes.

Why Avocado Works in Curry

Avocado is often associated with salads, guacamole, or breakfast dishes, but it actually performs beautifully as a base in savoury, cooked meals too. When gently heated, avocado breaks down into a soft, buttery consistency that mimics the richness of cream or yoghurt — without any dairy. This makes it ideal for Paleo or dairy-free curries where creaminess is desired without the lactose. Avocados are rich in heart-healthy monounsaturated fats, fibre, potassium, and a host of vitamins, all of which contribute to a more satiating and nutritious meal.

What Makes This Curry Different?

While many Paleo curries rely on coconut milk for richness, this recipe stands out thanks to the unique combination of avocado and cashews. The avocado melts into the sauce, creating a velvety texture, while the toasted cashews add crunch and a hint of sweetness. The dish balances creamy, savoury, and mildly spicy notes, with the chicken serving as a lean and satisfying protein source.

Tips for Cooking with Avocado

• Choose ripe, but firm avocados: Overripe avocados can become bitter when heated. Look for those that yield slightly to pressure but are still green and fresh inside.
• Add avocado toward the end: To avoid overcooking, stir in the avocado in the last 5–10 minutes of simmering.
• Blend if you want it extra smooth: If you prefer a sauce-like texture, you can purée the avocado with a bit of stock before adding to the curry.

What to Serve With Avocado Chicken Cashew Curry

This curry is versatile enough to pair with a wide variety of sides. Here are a few Paleo-friendly options:

• Cauliflower rice: Light and fluffy, it soaks up the curry beautifully.
• Steamed green beans or broccoli: Adds crunch and colour to your plate.
• Mashed sweet potato: For a slightly sweet contrast to the richness of the curry.
• Zucchini noodles: If you’re after something low-carb and light.

Ingredient Spotlight: Cashew Nuts

Cashews are a wonderful addition to this dish, bringing texture, subtle sweetness, and healthy fats. They’re also a good source of magnesium, copper, and plant-based protein. Lightly toasting them before adding to the curry intensifies their flavour and keeps them slightly crunchy, offering a satisfying contrast to the creamy avocado and tender chicken. If you don’t tolerate nuts well, you can leave them out or substitute with pumpkin seeds or roasted cauliflower florets.

Storage and Reheating Tips

Like most curries, this dish improves in flavour when left to sit for a day. Store any leftovers in an airtight container in the fridge for up to 3 days. Because of the avocado, the colour may darken slightly, but the taste remains just as good. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze this curry, although the avocado texture may soften further once thawed — it’s still delicious, just a bit creamier.

Variations and Substitutions

One of the best things about this curry is how flexible it is. You can easily adapt it to suit your preferences or what you have on hand:

• Swap the chicken: Try turkey, lamb, or prawns if you want to change up the protein.
• Add more veggies: Spinach, capsicum, zucchini, or carrots all work well and add colour and nutrients.
• Boost the spice: Add fresh chilli, a dash of cayenne, or extra curry powder if you like more heat.
• Make it vegetarian: Use chickpeas (if tolerated), tofu, or extra vegetables in place of meat.

Why This Dish Is Perfect for Paleo

This curry ticks all the boxes for a balanced Paleo meal — it’s rich in healthy fats, packed with protein, free from grains and dairy, and loaded with flavour. Using whole, unprocessed ingredients means you get all the nourishment without the additives. It’s also suitable for those following a low-carb or dairy-free lifestyle and works well for batch cooking and weekly meal prep.

Inspired by Global Flavours

This curry takes subtle inspiration from Indian and Thai-style curries but reinterprets them with a Paleo twist. While coconut milk is common in those cuisines, using avocado instead adds a distinctly modern, nutrient-dense spin. It’s a great reminder that there are always new ways to reinvent traditional flavours using whole foods, creativity, and a little experimentation in the kitchen.

Try It and Make It Your Own

This Avocado Chicken Cashew Curry is one of those dishes that surprises everyone who tries it — rich, creamy, packed with nourishing ingredients, and deeply satisfying. Whether you’re new to Paleo or just want something a bit different for dinner, this curry is sure to earn a spot in your regular rotation. If you give it a try, I’d love to hear how it turned out. Did you add extra spices, swap the protein, or double the cashews? Leave a comment below and let me know!