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Cashew Chicken Curry (In A Hurry!)

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 -6 servings 1x

Description

This Cashew Chicken Curry (In A Hurry!) recipe is quick and easy to prepare, and full of the most rich and delicious curry flavors!


Scale

Ingredients

Cashew Curry Sauce Ingredients:

  • 1 Tablespoon olive oil (or melted coconut oil)
  • 1 medium white onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 Tablespoons all-purpose flour
  • 1 1/2 cupAlmond Breeze Almondmilk Cashewmilk Original Unsweetened*
  • 1 (15-ounce) can crushed tomatoes
  • 1 1/2 Tablespoons garam masala
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground turmeric (optional)
  • 1/3 cup cashew halves
  • coarse salt and freshly ground pepper

Cashew Chicken Curry Ingredients:

  • 2 Tablespoons olive oil (or melted coconut oil)
  • 2 large boneless skinless chicken breasts, cut into a small cubes
  • 2 red bell peppers, cored and cut into bite-sized pieces
  • 2/3 cup cashew halves
  • coarse salt and freshly ground pepper
  • for serving: rice**, quinoa, or naan
  • garnishes: lemon wedges, chopped fresh cilantro leaves, extra crushed cashews (optional)

Instructions

To Make The Cashew Curry Sauce:

  1. Heat oil in a large saute pan over medium-high heat.  Add onion and saute for 4-5 minutes or until it is soft and translucent, stirring occasionally.  Add the garlic and saute for 1 minute, stirring occasionally.  Stir in the flour until combined and saute for 1 minute, stirring occasionally.  Gradually in the almondmilk cashewmilk blend until it is combined.  Stir in the remaining ingredients (tomatoes, garam masala, chili powder, cumin, ginger, turmeric and cashews) until combined.  Continue cooking the sauce until it reaches a simmer, then let it simmer for 1 additional minute until it has slightly thickened.  Taste and season with salt and pepper, to taste.
  2. Remove the sauce from the heat and either (a) transfer it to a blender and pulse for 1 minute until smooth, or (b) use an immersion blender to puree the sauce in the pan until it is smooth, or (c) you can also just leave the sauce as-is, which will be a little chunky.

To Make The Cashew Chicken Curry:

  1. Begin by making the sauce as directed in the instructions above.  Once the sauce is ready, rinse out your saute pan, and return it to the stove.
  2. Heat the olive oil over medium-high heat.  Add the chicken breasts, bell peppers and cashews, and season with a few generous pinches of salt and pepper.  Saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
  3. Then pour the prepared sauce on top of the chicken mixture, and toss to combine.
  4. Serve immediately over rice** (or quinoa, or naan, or you can even serve it just plain), garnished with your desired toppings.

Notes

*You could also use the Almond Breeze Almondmilk Cashewmilk Original variety if you would like a slightly sweeter sauce.

**I prepared 1.5 cups dry rice according to package instructions for this recipe.