Cashew Chicken Curry

A group of woman at my church cook together one saturday a month and make enough for for their families for the entire month. With my Paleo eating plan I do not participate but I love taking the yummy recipes they come up with and re-invent them to fit my lifestyle!! This is one of them it was sooo yummy and full of flavor! There are soo many spices that you can use to flavor your food APART from tons of salt and sodium! Once you have a dish full of spices you forget about even needing salt I have found! Enjoy trying this out , super easy and delicious ! 

Cashew Chicken Curry

(adapted from Epicurious.com – serves 4)

What You’ll Need

2 tablespoons Clarified Butter or Coconut Oil
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon chopped peeled fresh ginger
2 tablespoons curry powder
2 teaspoons Himalayan salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
2 (4-6 ounce) chicken breasts, cubed
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
1/2 cup cashews
3/4 cup Coconut Milk 

Instruction:

Heat butter in a large pot over moderate heat until melted, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, with their juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 15 minutes.

Just before serving, add cashews and milk and simmer for 5 minutes, stirring occasionally.  Garnish with cashews and cilantro and serve!!! 

*of course while the picture shows this dish served with rice I personally don't eat grains so that is up to you to decide what you want to serve it with! :)