Coconut Cashew Chicken
Chicken in a creamy blend of cashews, tomatoes, onions, butter, spices and coconut milk
Print
Pin Recipe
Servings: 8
Ingredients
Coconut Cashew Chicken
- 2 tablespoons olive oil
- 1 lb chicken breast, cut into small chunks
- 3 tablespoons butter
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup unsalted cashews, soaked for at least 1 hr
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoon smoked paprika
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper (more if you like it spicyyy)
- ½ teaspoon salt (more to taste)
- a couple of rounds of pepper, to taste
- pinch of nutmeg
- 1 15.5oz can of crushed tomatoes
- 1 15.5oz can of unsweetened coconut milk
- juice from 1 lime
- 2 cups spinach
- handful of chopped cilantro, for serving
- 4 cups cooked rice, for serving
- 8 pieces garlic naan, homemade or store bought (recipe link above!)
Instructions
To Make the Coconut Cashew Chicken
- In a large pan set over medium heat add the olive oil. When hot add the chicken and cook until lightly browned, around 8 minutes. Set aside.
- In the same pan add the butter and let it melt. Scrape up the brown bits from the chicken into it, this will give the butter a ton of flavor. Add the chopped onions and cook until translucent, around 5 minutes.
- While the onions are cooking add the soaked cashews to a high powered blender. Blend until smooth, around 30 seconds. Set aside.
- Add the garlic to the onions and cook until fragrant, around 1-2 minutes. Add the spices, salt and pepper to coat the onions. Cook for an additional minute. Add the crushed tomatoes, cashew cream, lime juice and stir.
- Carefully add the sauce to a high speed blender. Blend the mixture until smooth, around 30 seconds. Return the sauce to the original pan over medium heat and add the coconut cream. Mix the coconut cream into the sauce. Add the chicken and spinach to the sauce. Cover the pan to wilt the spinach, around 5 minutes. Stir the wilted spinach into the sauce and cook for an additional 5 minutes, until the sauce has slightly thickened.
- Serve over rice with garlic naan and cilantro. Enjoy!