Kickin’ Cashew Chicken

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I have been looking for some new recipes to try. We have been in quite a rut food-wise and I was hoping for some new flavor profiles to enter our doors.

Then I saw this recipe on Foodgawker. It looked relatively healthy, simple, and naturally gluten free so I decided to give it a shot. It was definitely a winner in our house! Even the kids loved it.I love the flavors and the added crunch of cashews thrown on each portion at the end. Delicious!

It is not really very spicy, though the name seems to imply that. I actually added a few dashes of red pepper at the end because we love spicy around here.

I am pretty sure you will love this!

KICKIN’ CASHEW CHICKEN (Naturally Gluten Free)

*recipe courtesy of “Pinch of Yum”

Ingredients:

  • 2 medium onions
  • 2 tablespoons tomato paste (I used 3 TBSP because I wanted a stronger tomato flavor and color)
  • 1/2 cup cashews
  • 1 tablespoon garam masala
  • 1 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 tablespoon plain yogurt (I used nonfat Greek)
  • 2 tablespoons oil (I used Olive Oil)
  • 1 lb. cubed raw chicken breasts
  • 1/4 cup golden raisins
  • 1/2 cup fresh chopped cilantro
  • 1 1/4 cup water
Instructions
  1. Peel and quarter the onions. In a food processor, process the onion pieces for about 1 minute or until a smooth puree forms. Add the next 8 ingredients (through oil) to the onion mixture and process for another 1-2 minutes.
  2. In a heavy pan, heat the oil over medium heat. Pour the spice mixture from the food processor into the pan and fry for 2 minutes. The lightly cooked spices will start to give off a nice aroma.
  3. Add the cubed chicken breast, half of the cilantro, and the golden raisins. Stir-fry for another 1 minute.
  4. Add the water and bring to a simmer. Cover and cook over low heat for about 10 minutes, or until chicken is cooked through. Serve over rice and garnish with remaining cilantro or cashew pieces.
Notes from “Pinch of Yum”:

I like the sauce to have some texture so I don’t process it all the way (check out the texture in the pictures).

I love cilantro and spices, and these amounts reflect my preferences. If you’re hesitant, reduce the amounts. (And actually, the sauce is not all that spicy. There are lots of flavorful spices, but it’s not firey-hot-get-me-a-glass-of-water spicy.)

For a more veggie friendly dish, add broccoli, peppers, potatoes, or peas!

 

ENJOY!

 

 

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