Creamy Cashew Chicken (Dairy-free)

• 1 1/2 cups raw cashews

• 2 tablespoons Ghee (if you don't have ghee, use butter or oil)

• 1 lb. chicken breasts

• 1 medium onion chopped

• 5 cloves of garlic

• 2-inch piece of ginger, peeled and chopped

• 3 medium-sized tomatoes

• Himalayan pink salt, to taste (use regular salt of you do not have Himalayan pink salt)

THE SPICES:

• 1 teaspoon ground turmeric

• 1 teaspoon coriander powder

• 1 teaspoon cumin seeds or cumin powder

• 1/2 teaspoon red chili powder (or as per taste)

• Seeds from 4 green cardamom pods

• 1 teaspoon garam masala

INSTRUCTIONS

1. Place the cashews and 1 1/2 cups of water into your blender and blend on high spend until fully blended.

2. Heat ghee and then add ginger and garlic and let it cook for two minutes then add onion to the pan and cook until it is soft about 5 minutes. Once, onions are soft, add chopped tomatoes and cook them for five more minutes. Add 1/2 cup water if required.

3. Add the salt and spices to the pan and let them cook for 2-3 minutes, stirring the whole time to make sure it is not sticking to the pan. Carefully transfer to your blender and blend on high until smooth.

4. Pour the curry back into the pan, add the cashew cream, the chopped chicken, 1/2 cup of water. Bring the curry to a boil then reduce the heat to low, cover the pot, and let it cook until chicken is fully cooked.

Note:

If you are allergic to cashew, substitute cashews for heavy cream.

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Disclaimer: The above-shared information is my personal faith and belief and which I contributed for blog purposes only. The recipe is shared for blog purposes only. Before consuming, make sure you are not allergic to any ingredients. Enjoy!!