Creamy Cashew Chicken
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1 pound boneless, skinless chicken
breasts, cut into bite size pieces
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2 Yukon potatoes, peeled and cut into 1-inch cubes
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1 red bell pepper, sliced
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1/2 cup roasted cashews
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1/2 of a sweet onion
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2 cloves garlic
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1-inch knob of fresh ginger, peeled
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2 tablespoons red curry paste
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2 teaspoons chili powder
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1 teaspoon cumin
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1/2 teaspoon cinnamon
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1/4 teaspoon cayenne pepper
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1 1/2 teaspoons kosher of
salt, more to taste if needed
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1 tablespoon fresh lemon juice
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2 cups Original Unsweetened Almond milk or Cashew milk
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1 handful fresh cilantro, chopped, plus more for serving
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steamed rice + fresh naan, for
serving
1. Combine the chicken, potatoes and red pepper in the bowl of
your crockpot.
2. To a blender or food processor, add the cashews, onion,
garlic, ginger, red curry paste, chili powder, cumin, cinnamon, cayenne, a god
pinch of salt and lemon juice. Puree the mixture until completely smooth. If
needed, add 1/2 cup of Almond milk or Cashew milk, to help the mixture blend.
Pour the paste over the chicken. Add the remaining Almond milk or Cashew milk.
Cover and cook on low for 4-5 hours or on high for 3-4 hours.
3. If the sauce is too thick, add more Almond milk or Cashew milk
to thin it, if the sauce is too thin, crank the heat to high on the crockpot
and let cook, UNCOVERED for 20-30 minutes. This will thicken the sauce.
4.
When ready to eat, stir in the fresh
cilantro. Serve with steamed rice + fresh cilantro and Naan.
*TO MAKE THIS ON THE STOVE: To a
blender or food processor, add the cashews, onion, garlic, ginger, red curry
paste, chili powder, cumin, cinnamon, cayenne and lemon juice. Puree the
mixture until completely smooth. If needed, add 1/2 cup of Almond milk or Cashew
milk, to help the mixture blend. Drizzle a large pot set over medium heat with
oil. Once hot, add the chicken and cook for 5 minutes or until the chicken is
cooked through. Add the curry paste, cashew milk, potatoes and red pepper.
Cook, partially covered over medium-low heat until the potatoes are tender and
the sauce has thickened, about 30-45 minutes. Stir in the cilantro and serve as
directed. (Half Baked Harvest) Serves 4.
