An EASY Indian recipe you can make at home in 25 minutes that tastes like it's from a restaurant!! Chicken, cashews, and spices are simmered in coconut milk for the WIN!!
3tablespoonscoconut oilolive oil may be substituted
1large sweet Vidalia onion
1 to 1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
4 to 6clovesgarlicfinely minced or pressed
1tablespoonground turmeric
2teaspoonsgaram masala
1teaspoonground ginger
1teaspooncumin
1teaspooncoriander
1+ teaspoons kosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
one 14.5-ounce can coconut milkI used and recommend full-fat
¾ to 1cupcashewsI used 50% reduced sodium
1 to 4tablespoonswhite or brown sugaroptional and to taste
1 to 2tablespoonslime juiceoptional and to taste
pinchcayenne pepper and/or red chile flakesoptional and to taste
2 to 4tablespoonsfresh cilantrofinely minced for garnishing
Instructions
To a large skillet, add the coconut oil, onion, and saute over medium-high heat for about 3 to 4 minutes, or until onion is just beginning to soften.
Add the chicken and cook for about 5 minutes, or until cooked through; stir and flip intermittently to ensure even cooking.
Add the garlic, turmeric, garam masala, ginger, cumin, coriander, salt, pepper, stir to combine, and saute for about 1 minute, or until fragrant; stir nearly continuously.
Add the coconut milk, cashews, and allow mixture to simmer for about 7 minutes, or until liquid volume has reduced and thickened slightly.
Taste and optionally if desired add sugar, lime juice, cayenne or red chile flakes for heat, more salt, pepper, turmeric, etc.
Garnish with cilantro and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Notes
All spices were added to my taste preferences and I find the dish to be very well-spiced, but not overpowering. If you prefer more subdued flavors, you may wish to start with less spices to being with and add more later, if needed. I definitely recommend the sugar (balances the spices), the lime juice (acidity really brightens the dish and helps it pop), and the cayenne and chile flakes (I added both because Indian food is boring for me if there's not a teeny tiny hint of heat), but of course add based on your palate.