Mike Garten
Cashew butter is the genius, secret pantry ingredient to this delicious dinner. It adds body and richness to contrast all those flavorful spices.
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Yields:
6
servings
Total Time:
0
hours
40
mins
lb.
boneless, skinless chicken breasts, cut into 1-inch chunks
red chile, finely chopped
2-inch piece fresh ginger, peeled and coarsely grated
28-ounce can crushed tomatoes
c.
unsweetened coconut milk
Rice, cilantro, chopped cashews and sliced red chiles, for serving
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- Heat 2 tablespoons oil in a large Dutch oven on medium. Season chicken with 1/2 teaspoon each salt and pepper and cook, tossing often, until no longer pink, 5 minutes; transfer to a bowl.
- Reduce heat to medium-low; add remaining tablespoon oil, then onion, and cook, covered, stirring occasionally, until tender and beginning to brown, 6 to 8 minutes. Stir in garlic and chile and cook 1 minute. Stir in ginger, garam masala and 1/2 teaspoon salt and cook 1 minute.
- Add tomatoes, coconut milk and cashew butter and mix to combine. Return chicken and any juices to the pot and gently simmer, covered, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Serve over rice, topped with cilantro, cashews and chiles if desired.
NUTRITIONAL INFORMATION (per serving): About 485 calories, 28 g fat (9.5 g saturated), 41 g protien, 645 mg sodium, 21 g carbohydrates, 4 g fiber
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Source : Goodhousekeeping
