Cashew Chicken Curry
Ingredients
Cashew Curry Sauce
-
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
-
1½
cups
Almond Breeze Almondmilk Cashewmilk Original Unsweetened
-
1
15-ounce can
crushed tomatoes
-
1½
Tablespoons
garam masala
-
½
teaspoon
chili powder
-
½
teaspoon
cumin
-
¼
teaspoon
ground ginger
-
⅛
teaspoon
ground turmeric (optional)
-
⅓
cup
cashew halves
-
to taste
coarse salt and freshly ground pepper
Cashew Chicken Curry
-
2
Tablespoons
olive oil (or melted coconut oil)
-
2
large
boneless skinless chicken breasts, cut into small cubes
-
2
large
red bell peppers, cored and cut into bite-sized pieces
-
⅔
cup
cashew halves
-
to taste
coarse salt and freshly ground pepper
-
for serving
rice, quinoa, or naan
-
for garnish
lemon wedges, chopped fresh cilantro leaves, extra crushed cashews (optional)
Instructions
- Heat oil in a large pan and sauté onion until soft.
- Add garlic and sauté for 1 minute.
- Stir in flour and sauté for another minute.
- Gradually add the almondmilk cashewmilk blend and stir in remaining sauce ingredients.
- Simmer the sauce for 1 minute until slightly thickened, then season with salt and pepper.
- Puree the sauce until smooth or leave it chunky if preferred.
- In a separate pan, heat olive oil and sauté chicken, bell peppers, and cashews until the chicken is cooked through.
- Pour the prepared sauce over the chicken mixture and toss to combine.
- Serve immediately over rice, quinoa, or naan, garnished with desired toppings.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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