Chicken and Cashew Curry

Ingredients

• 1 1/2 lbs boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
• 1 tbsp avocado oil or olive oil
• 1 medium yellow onion (diced)
• 1 red bell pepper (diced)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 2 tbsp mild curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1 14 oz can full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp tomato paste
• 1 tsp honey or maple syrup
• 1 cup unsalted cashews
• 1 cup frozen peas (optional)
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro (optional)
• Cooked rice (for serving)

Instructions

1. 1

   Heat the oil in a large skillet over medium-high heat.

2. 2

   Add the chicken and season lightly with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly browned. The chicken does not need to be fully cooked at this point. Transfer the chicken to a plate and set aside.

3. 3

   Add the onion and red bell pepper to the skillet. Cook for 4–5 minutes, or until softened.

4. 4

   Stir in the garlic and ginger and cook for 30 seconds, until fragrant.

5. 5

   Add the curry powder, cumin, turmeric, salt, and pepper. Stir for another 30 seconds to toast the spices. Add the tomato paste and stir until combined.

6. 6

   Pour in the coconut milk and chicken broth, stirring well to create a smooth sauce.

7. 7

   Add the honey or maple syrup and return the chicken to the skillet.

8. 8

   Bring the curry to a gentle simmer. Reduce the heat to medium-low and cook for 10–12 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

9. 9

   Stir in the cashews and frozen peas, if using. Cook for another 2–3 minutes. Remove from the heat and stir in the lime juice.

10. 10

    Taste and adjust the salt or curry powder if needed.

11. 11

    Serve over warm rice and top with cilantro and extra cashews, if desired.