bonappetit4.9
Turmeric Cashew Chicken
A blender does all the work to create a luscious, fragrant sauce that gets its creaminess from soaked cashews—not dairy—in no time.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●skillet
📝 Preparation Steps
1
Place ⅔ cup raw cashews in a small bowl and pour in hot water to cover. Let sit until softened (you should be able to crush a nut easily between 2 fingers), 15–⏱️ 20 minutes.
2
Meanwhile, finely grate 2 garlic cloves and half of one 2" piece ginger, peeled, into a medium bowl. Add 1½ lb. skinless, boneless chicken thighs, excess fat trimmed, cut into 2" pieces, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss to combine. Let chicken sit while you make the sauce.
2" piece ginger, peeled, halved, divided1½ lb. skinless, boneless chicken thighs, excess fat trimmed, cut into 2" pieces1
3
Drain cashews and transfer to a blender. Coarsely chop remaining 1" piece ginger, peeled. Add ginger, 1 small jalapeño, halved, 2 Tbsp. fresh lime juice, 1 tsp. cumin seeds, ½ tsp. ground turmeric, remaining 3 garlic cloves, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups water to blender and blend until smooth. Set cashew sauce aside.
. fresh lime juice2 Tbsp. cumin seeds1 tsp
4
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook chicken, tossing occasionally, until cooked through, about ⏱️ 3 minutes. Add reserved cashew sauce and cook, stirring occasionally, until sauce is slightly thickened, about ⏱️ 3 minutes.
. vegetable oil1 Tbsp
5
Divide steamed rice among shallow bowls and spoon cashew chicken over; top with cilantro sprigs. Serve with lime wedges for squeezing over.
Steamed rice, cilantro sprigs, and lime wedges (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...