Tonight I stirred in lightly sautéed zucchini. This was an absolute banger in our house! I’ve made it 3 times and every time my family can’t believe how fresh, healthy and delicious the sauce is. I have been riffing on this recipe quite a bit, and have used fried curry paste instead of all the other additional ingredients in the cashew mixture. I definitely add leftover cashew water as needed rather than the amount in the recipe. it definitely helps if you have a strong blender like a vitamix for an extra creamy sauce. cashews add extra protein and non-dairy creaminess. I added extra seasoning for my preference and it turned out great. Serve with lime wedges for squeezing over. Step 5ĭivide steamed rice among shallow bowls and spoon cashew chicken over top with cilantro sprigs. Add reserved cashew sauce and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes. Cook chicken, tossing occasionally, until cooked through, about 3 minutes. vegetable oil in a large skillet over medium-high. Morton kosher salt, and 1½ cups water to blender and blend until smooth. ground turmeric, remaining 3 garlic cloves, remaining 1 tsp. Add ginger, 1 small jalapeño, halved, 2 Tbsp. Coarsely chop remaining 1" piece ginger, peeled. Step 3ĭrain cashews and transfer to a blender. Let chicken sit while you make the sauce. skinless, boneless chicken thighs, excess fat trimmed, cut into 2" pieces, and 1 tsp. Meanwhile, finely grate 2 garlic cloves and half of one 2" piece ginger, peeled, into a medium bowl.
Let sit until softened (you should be able to crush a nut easily between 2 fingers), 15–20 minutes. Place ⅔ cup raw cashews in a small bowl and pour in hot water to cover.
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