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.

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