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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!

Easy Recipe, Sunday Supper, Chicken Recipe, One pan cooking, non-dairy recipe, cashew sauce, Healthy recipe, turmeric, aromatic recipe, Indian-inspired recipe, Indian flavors, weeknight recipe, one pan recipe,

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

Easy Recipe, Sunday Supper, Chicken Recipe, One pan cooking, non-dairy recipe, cashew sauce, Healthy recipe, turmeric, aromatic recipe, Indian-inspired recipe, Indian flavors, weeknight recipe, one pan recipe,

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

Turmeric Cashew Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (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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  • Mari
    December 11, 2022 at 8:30 am

    I love how quickly this comes together. When I used to make Indian dishes on a regular basis, it took much longer. Thirty years ago everything took longer, so it’s lovely to have recipes that give you the taste without hours in the kitchen, and a lot of steps. Cashew based sauces have been a staple in my kitchen, and they are very good. I also use them to make milks and sour cream substitutes, which can also be quite good. I love it tht when you post a recipe, you list others in the same category. I m keeping today’s post, and it will be lovely to make them, and bring back some treasured food related memories. My kids and my husband loved Indian food, and the kids still do. When we lived in suburban Saint Louis, I used to buy my spices at an Indian grocery store. The smell walking through the door was glorious with the aroma of various herbs and spices. One of the guys would follow me around and make sure I bought the freshest spices. I can still here his voice exclaiming, “No no Missy. Not fresh, not fresh! You buy these, okay?” He never steered me wrong, and my kitchen smelled wonderful too, but on a much smaller scale. I never did know how he knew which were older, but a good nose is a great kitchen tool! Happy Sunday to Kelly, Alex, Terry, Gran and the three mischiefs. Winter really is hitting. We are supposed to have an ice storm later in the week. That will be a good day to drink cocoa and wrap presents. Mostly to drink cocoa with extra marshmallows. 😊

    • Kelly Djalali
      December 11, 2022 at 9:51 am

      Hi Mari, I really love this cashew cream because it’s so much lighter than cream. And you’re right, the aromas of cooking Indian food at home on a cold day are especially warming and wonderful. Cocoa and present wrapping sounds like the perfect way to spend a stormy winter day. Take care, xo Kelly

  • Sierra Delta
    December 11, 2022 at 5:33 pm

    Hi Kelly, I live with people who wouldn’t eat dark meat if their lives depended on it! I’ve given up on trying to get them to see the light, so I no longer serve them chicken thighs because of the complaints and the kneejerk refusal to try even a minuscule bite. Is there a way that this — and really any of your recipes that use thighs — could be adapted for chicken breasts instead? Thanks for any guidance that you can provide! Oh — divorce/putting picky eaters up for adoption are not options. . .

    • Kelly Djalali
      December 11, 2022 at 6:14 pm

      Hello Sierra, Lol! I feel your pain. Not to worry because all of my chicken recipes can be made with white meat instead of dark. Generally, the only thing to think about is that white meat cooks through faster than dark, so be sure to adjust cooking times accordingly. Take white meat off the heat when it reaches 160 internal temp and it will continue to cook up to 165 degrees. If you’re cooking small, cut pieces of breast meat (like for this recipe), you will be able to feel the doneness by the firmer texture and see the opaque white color of the meat after cooking it for about 3-6 minutes. I hope that helps in a general way – feel free to reach out if you have questions about a specific chicken recipe. xo Kelly

  • Sally Burke
    December 11, 2022 at 10:03 pm

    Hi Kelly, as usual for are generous with your advice and tips, this certainly is a simple recipe and I think time short people are definitely looking for the quick fix these days. For me who has all the time in the world so still like quick and easy from time to time. Happy cooking.🧑‍🍳
    Sally 🤗

    • Kelly Djalali
      December 12, 2022 at 7:21 am

      Hi Sally, quick and easy is often hard to beat! I am sure you will both enjoy this dish. Have a wonderful day! xo Kelly