Chicken Cashew Curry
The cashews in this recipe add a sensational nutty flavor to this delicious curry. You can use raw or roasted cashews, and it is best to use unsalted nuts. If you prefer to use salted cashews, simply reduce the amount of salt called for in the recipe. In addition to the cashews, the powerful curry powder flavor is augmented by the blend of cumin, cayenne, turmeric, and red pepper flakes. Enjoy the heat!
Serves 4–6
For Coconut Rice:
1 head cauliflower, stem removed, roughly chopped
1 tablespoon coconut oil
Pinch salt
1⁄3 cup canned coconut milk
1⁄4 cup unsweetened shredded coconut
1 teaspoon raw organic honey
For Chicken Cashew Curry:
1 tablespoon coconut oil
2 cloves garlic, minced
1 pound chicken, cut into cubes
2⁄3 cup canned coconut milk
1⁄2 cup puréed pumpkin
1 red onion, sliced
2–3 tablespoons curry powder
1 teaspoon cumin
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon turmeric
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon cinnamon
1⁄2 cup cashews
Salt and pepper, to taste
Cilantro, to garnish
- For Coconut Rice: Place the chopped cauliflower in a food processor or blender with a shredding attachment to “rice” the cauliflower. Place a large pot over medium heat, add coconut oil, and then add the cauliflower. Add a pinch of salt, then cover, and stir occasionally. Add coconut milk, shredded coconut, and honey; cover and continue cooking, stirring occasionally to prevent burning. Allow the rice to cook for about 6–7 minutes, until the coconut milk has evaporated and the rice is “sticky.” Spoon the rice into serving dishes.
- For Chicken Cashew Curry: Place a large skillet over medium heat and add the other tablespoon of coconut oil. Add the garlic, followed by the chicken; after cooking the chicken a few minutes, add coconut milk and pumpkin and mix until the pumpkin breaks down. Next, add the sliced onion and spices and mix well. When chicken is finished cooking and the curry has thickened, remove from heat and add the cashews. Spoon the Chicken Cashew Curry over the “sticky” rice, add salt and pepper, and garnish with cilantro.
