Turmeric Cashew Chicken

Hello and welcome to Sunday Supper on Djalali Cooks! Today’s Turmeric Cashew Chicken is not only a quick and easy recipe, it’s also creamy and rich – but with no cream. We are using blended cashews to give us a smooth, flavorful sauce that has all the creamy deliciousness of a cream-based sauce. This all comes together really quickly because we will make the sauce in the blender and then let it simmer with the chicken just until the sauce has thickened slightly, beautifully coating the chicken. Let’s do it!

Chicken Marinade

We will start with soaking the cashews. In a small bowl with 2/3 cup of raw cashews, pour hot water from your tea kettle over the cashews to cover and let sit for 15-20 minutes. While the cashews are softening, we can gather and prep the rest of the ingredients. We have fresh ginger, garlic, kosher salt and chicken – all going in the marinade.

Cut the chicken thighs into 2-inch pieces, transfer the chicken pieces to a medium bowl. Then grate half of the 2-inch piece of peeled fresh ginger and two of the five garlic cloves right on top of the chicken. Sprinkle on 1 teaspoon of Diamond Crystal kosher salt (or 1/2 tsp. Morton kosher salt). Toss to combine and coat the chicken in the salt and aromatics. Let this sit while we make the turmeric cashew sauce.

Turmeric Cashew Sauce

Drain the cashews and add them to the blender. Chop the remaining fresh ginger into a few pieces and toss that in. Stem and slice the jalapeño in half and remove the seeds if you don’t want to much spice. Add the jalapeño to the blender. Toss in the three remaining garlic cloves. Add the cumin seeds, ground turmeric, lime juice, remaining 1 teaspoon Diamond kosher (or 1/2 tsp. Morton kosher), and 1.5 cups of plain ol’ water to the blender.

Blend until smooth and set aside.

Heat 1 tablespoon of vegetable or grapeseed oil in a large skillet over medium-high. Cook the chicken, stirring occasionally until it’s cooked through. About 5-7 minutes. Then add the reserved cashew sauce.

Stir occasionally and cook until the sauce has thickened slightly, and coats the chicken, about 3-4 minutes.

Cut the heat and we are ready to serve. Transfer the Turmeric Cashew Chicken to a serving dish and top with fresh cilantro leaves and lime wedges. Serve with rice.

Turmeric Cashew Chicken

I had some Jeweled Rice Stuffed Onions leftover, so I served this Turmeric Cashew Chicken along side that and it was a delicious combination! Such a rich and creamy dish, even more perfect because it is not cream-based. Healthier, beautifully aromatic and so flavorful, definitely consider this dish on a busy weeknight because it’s so quick and easy.

Key Equipment

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Turmeric Cashew Chicken

(3 votes, average: 3.00 out of 5)

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Dinner, Main Course – Indian-inspired

By Adapted From Bon Appétit – Serves: 2-4

Prep Time: 25-30 Minutes (includes 20 minute cashew soaking time) – Cooking Time: ~10-15 Minutes – Total Time: ~40 Minutes

Beautifully aromatic and so flavorful, this Turmeric Cashew Chicken uses a cashew-based sauce for a rich and creamy one pan weeknight meal.

Ingredients

• 2/3 cup Raw Cashews
• 5 Garlic Cloves, divided
• 1 2-inch Piece of Ginger, peeled, halved, divided
• 1.5 lb. Boneless, Skinless Chicken Thighs, cut into 2-inch pieces
• 2 tsp. Diamond Kosher Salt, divided (in half) OR 1 tsp. Morton Kosher Salt, divided (in half)
• 1 small Jalapeño, stemmed and halved
• 2 tbsp. Lime Juice
• 1 tsp. Cumin Seeds
• 1/2 tsp. Ground Turmeric
• 1.5 cups Water
• 1 tbsp. Vegetable or Grapeseed Oil (for sautéing the chicken)
• Cilantro and Lime Wedges, for garnish

Instructions

1

In a small bowl with 2/3 cup of raw cashews, pour hot water from your tea kettle over the cashews to cover and let sit for 15-20 minutes.

2

Transfer the cut chicken pieces to a medium bowl. Then grate half of the 2-inch piece of peeled fresh ginger and two of the five garlic cloves right on top of the chicken. Sprinkle on 1 teaspoon of Diamond Crystal kosher salt (or 1/2 tsp. Morton kosher salt). Toss to combine and coat the chicken in the salt and aromatics. Let this sit while we make the turmeric cashew sauce.

3

Drain the cashews and add them to the blender. Chop the remaining fresh ginger into a few pieces and toss that in. Stem and slice the jalapeño in half and remove the seeds if you don't want to much spice. Add the jalapeño to the blender. Toss in the three remaining garlic cloves. Add the cumin seeds, ground turmeric, lime juice, remaining 1 teaspoon Diamond kosher (or 1/2 tsp. Morton kosher), and 1.5 cups of plain ol' water to the blender.

4

Blend until smooth and set aside.

5

Heat 1 tablespoon of vegetable or grapeseed oil in a large skillet over medium-high. Cook the chicken, stirring occasionally until it's cooked through. About 5-7 minutes. Then add the reserved cashew sauce.

6

Stir occasionally and cook until the sauce has thickened slightly, and coats the chicken, about 3-4 minutes.

7

Cut the heat and we are ready to serve. Transfer the Turmeric Cashew Chicken to a serving dish and top with fresh cilantro leaves and lime wedges. Serve with rice.

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