Cashew butter is the genius, secret pantry ingredient to this delicious dinner. It adds body and richness to contrast all those flavorful spices.
- 3 tbsp. olive oil
- 2 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and pepper
- 1 large onion, chopped
- 4 cloves garlic, pressed
- 1 red chile, finely chopped
- 1 2-inch piece fresh ginger, peeled and coarsely grated
- 1 tbsp. garam masala
- 1 28-ounce can crushed tomatoes
- 3/4 c. unsweetened coconut milk
- 1/2 c. cashew butter
- Rice, cilantro, chopped cashews and sliced red chiles, for serving
- 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.