Craving a quick escape to the vibrant streets of Bangkok, but stuck in your own kitchen? This Cashew Chicken Curry might just be your magic carpet. With a medley of spices that’ll make your taste buds do a happy dance and the creamy delight of coconut milk, it’s like a warm hug in a bowl—perfect for those nights when the sofa and a cozy blanket call your name.
Steps
- Begin by heating oil in a large sauté pan over medium-high heat. Add diced onion and cook for 4-5 minutes until it becomes soft and translucent, stirring occasionally. Introduce minced garlic and cook for an additional minute, stirring intermittently.
- Stir in flour and sauté for another minute. Gradually add the almondmilk cashewmilk blend, mixing until combined. Incorporate crushed tomatoes, garam masala, chili powder, cumin, ginger, turmeric, and cashews, stirring until the mixture is fully combined.
- Allow the sauce to reach a simmer, then let it simmer for one more minute until it thickens slightly. Taste the sauce and adjust with salt and pepper as needed. Remove from heat and either blend until smooth or leave as-is for a chunkier texture.
- For the curry, use the same pan to heat oil over medium-high heat. Add cubed chicken, bell peppers, and cashews, seasoning with salt and pepper. Sauté for 5-7 minutes until the chicken is fully cooked and no longer pink inside.
- Pour the prepared sauce over the chicken and vegetable mixture, tossing to combine well. Serve immediately over rice, quinoa, or naan, garnished with lemon wedges, chopped fresh cilantro, or extra crushed cashews, as desired.
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 cups Almond 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
- 2 tablespoons olive oil (or melted coconut oil)
- 2 large boneless, skinless chicken breasts, cut into small cubes
- 2 red bell peppers, cored and cut into bite-sized pieces
- 2/3 cup cashew halves
- Coarse salt and freshly ground pepper
- Rice, quinoa, or naan
- Garnishes: lemon wedges, chopped fresh cilantro leaves, extra crushed cashews (optional)
FAQ
- Can I use a different milk alternative for the Cashew Chicken Curry?
- Certainly! While the recipe uses Almond Breeze Almondmilk Cashewmilk Blend for its rich and creamy texture, you can substitute it with other dairy-free milk options like coconut milk or soy milk, though the flavor and consistency might vary slightly.
- Is it possible to make the curry sauce without a blender?
- Yes, you can skip using a blender if you prefer a chunkier sauce. Simply cook the sauce ingredients as directed and serve it as is, without blending.
- Can I add other vegetables to the Cashew Chicken Curry?
- Absolutely! Feel free to incorporate other vegetables such as broccoli, peas, or carrots to the dish. Simply add them along with the chicken and bell peppers during the sautéing step.
- What can I serve with Cashew Chicken Curry besides rice?
- This curry pairs well with a variety of sides. You can serve it over quinoa, with naan bread, or even enjoy it on its own as a hearty dish.
- How long does it take to prepare this Cashew Chicken Curry?
- The dish is designed to be quick and easy, taking about 30 minutes from start to finish, making it a perfect choice for a speedy yet delicious meal.
Tips
- Save Time with a Chunky Sauce: For a quicker preparation, consider leaving the curry sauce chunky instead of blending it. This option skips the blender step and reduces cleanup time.
- Versatile Protein and Veggie Options: Feel free to substitute the chicken and red peppers with any protein or vegetables you prefer. The recipe is adaptable, allowing you to use whatever you have on hand.
- Optimize Creaminess with Almondmilk Cashewmilk Blend: The Almondmilk Cashewmilk Blend adds a rich and creamy texture to the curry. It’s a great dairy-free option that enhances the flavor without needing traditional yogurt.
- Customize with Garnishes: Enhance the dish by serving it with your choice of garnishes such as lemon wedges, fresh cilantro, or extra crushed cashews. These additions can elevate the flavor and presentation of the dish.
Equipment
- Blender or Immersion Blender – For pureeing the curry sauce.
- Large Saute Pan – For cooking the sauce and chicken.
- Rice Cooker (optional) – For preparing the rice if not using stove-top methods.
