Cashew Chicken

Ingredients

1/2 cup plain Greek yogurt

6 garlic cloves, finely chopped

2 tablespoons ginger

1 tablespoon yellow curry powder

1 tablespoon cayenne pepper

1 teaspoon Himalayan salt

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

2 tablespoons olive oil

6 green onions, finely chopped

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1 teaspoon black pepper

2 tablespoons butter

2 tablespoons tomato paste

1 (13.5-ounce) can coconut milk

1/2 cup creamy cashew butter

1/2 cup toasted cashews

Steamed rice and/or naan, for serving

Directions

1. In a large bowl, combine the yogurt, half of the garlic, 1 tablespoon of the ginger, 1/2 tablespoon of the cayenne, and the salt. Add the chicken and toss to coat. Let sit for 5 minutes.

2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until lightly browned, about 2 minutes per side. Add 1 tablespoon of the butter, and when it is melted, turn the chicken to coat. 

3. Add the green onions. Cook, stirring occasionally, until soft, about 5 minutes. Add the remaining 1 tablespoon butter, the remaining garlic, 1 tablespoon ginger, 1 tablespoon curry, and 1/2 tablespoon cayenne pepper and the cumin, turmeric, and cinnamon. Season with salt and pepper. Stir to combine. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue to cook, until the paste turns dark red, 2 minutes more.

4. Reduce the heat to low. Add ¼ cup of water, the coconut milk, and the cashew butter. Bring the sauce to a simmer and cook until it thickens slightly, about 5 minutes. Cook, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through, 5 to 7 minutes more.  Season with salt and pepper.

5. Toast the cashew in a separate pan. Stir constantly to avoid burning. About 5 minutes. 

6. Scatter the cashews over the chicken and sauce. Serve family style with rice and naan alongside.

Optional

Salad is spinach, honeycrisp apple, walnuts, blue cheese crumbles and pomegranate seed. Delicious with or without dressing.