Dusted Cashew Curry Chicken with Pickled Red Onion & Jalapeño
Warm, pulverized (a.k.a. “dusted”) cashews take the place of coconut milk in this extra nutty, deliciously creamy curry chicken. They add incredible flavor that’s subtle, less sweet than coconut milk. Be sure to toast the cashews lightly before blending and pulverizing them—this helps to unlock their natural oils making them buttery smooth in the sauce.
- 1 c. room temperature water
- 1/2 c. red wine or apple cider vinegar
- 1 tbsp. granulated sugar
- 1 tsp. kosher salt
- 1/2 small red onion, very thinly sliced (consider using mandoline)
- 1 medium jalapeño pepper or mild green chile, very thinly sliced (consider using mandoline)
- 2 tbsp. canola or vegetable oil
- 1.5-2 lbs. boneless, skinless chicken breasts, cut into bite-size cubes
- 2 tsp. kosher salt, divided
- 1/4 tsp. fresh ground black pepper
- 1/3 c. raw, unsalted cashews
- 4 large or 6 small garlic cloves, halved
- 1 in. piece fresh peeled ginger, coarsely chopped
- 1 c. plain Greek yogurt (0% fat or full-fat, your choice)
- 1 tbsp. pure honey
- 1 tbsp. mild yellow curry powder
- 3/4 tsp. garam masala seasoning blend
- 1.5 tbsp. tomato paste
- 1-1.5 c. low-sodium chicken broth or stock, divided
- 4-6 c. cooked jasmine or basmati rice, for serving
- fresh cilantro and lime wedges, for finishing (optional)
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Combine the first 4 Pickled Red Onion & Jalapeño ingredients in a small, deep bowl and stir until the sugar and salt are completely dissolved. Then add the red onion and jalapeño (or mild green chile) slices and fully submerge them in the pickling solution. Cover and let sit at room temperature for 30-60 minutes (transfer to the fridge if longer).
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Warm the 2 tablespoons canola or vegetable oil over medium heat in large, high-sided cast-iron skillet or Dutch oven. Sprinkle 1 teaspoon salt (reserve remaining) and the black pepper over the cubed chicken pieces and evenly distribute them around the pan in the hot oil. Let them brown on one side. Then turn the chicken pieces and let them brown on the opposite side. Resist the urge to flip the chicken pieces too often (so that they have time to develop some color), but also be sure to cook them through on all sides. Once done (typically 8-10 minutes), remove the chicken pieces from the pan and set them aside on a plate. Turn the heat beneath the pan down to low.
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Meanwhile, spread the cashews across a small, rimmed baking sheet and briefly warm them in a 300° oven for 10 minutes. Immediately transfer the warm nuts to the bowl of a food processor and whir them until they turn into a very fine dust (approximately 1-2 minutes). Then add the halved garlic cloves and coarsely chopped ginger. Let the food processor go for another 30-60 seconds until the garlic and ginger are completely pulverized as well (scrape down sides of bowl as needed). Lastly, add the yogurt, honey, curry powder, garam masala, and remaining 1 teaspoon salt and run the food processor until all of the ingredients are incorporated and the mixture resembles a smooth, thick sauce. Set aside until ready to use.
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In the same skillet or Dutch oven used to sauté the chicken, briefly cook the tomato paste over low heat (30 seconds). Then increase the heat beneath the pan to medium and add 1 cup of the chicken broth or stock. Use a whisk to scrape-up any brown bits from the bottom of the pan and fully incorporate the tomato paste into the liquid. Next add the prepared cashew curry sauce to the pan and whisk continuously until fully combined. Let simmer for 3-5 minutes. Add up to 1/2 cup more chicken broth or stock as needed to achieve the desired consistency. Finally, add the cooked chicken pieces to the pan and warm through.
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Divide the rice between 3-4 bowls and generously ladle even portions of the curry chicken over top. Add a pile of fresh cilantro leaves and lime wedge (or two) to each bowl. Serve and enjoy!