Indian Cashew Chicken
Ingredients
- 2/3 cup cashews, toasted
- 2/3 cup fat-free Greek-style yogurt
- 1/4 cup tomato paste
- 2 tablespoons white vinegar
- 1 1/4 teaspoons garam masala
- 1 teaspoon coriander, ground
- 1 teaspoon ginger, fresh, peeled, grated
- 1/4 teaspoon red pepper, ground
- 2 garlic cloves, chopped,
- 4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
- 2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
- Cooking spray
- 2 3/4 cups onion, finely chopped, (2 large)
- 2 green cardamom pods, lightly crushed
- 1 (2-inch) cinnamon stick
- 2 cups fat-free, less-sodium chicken broth
- 1 cup organic tomato puree, (such as Muir Glen Organic)
- 1 teaspoon Hungarian sweet paprika
- 1/4 teaspoon salt
- 3 tablespoons half-and-half
- cilantro, fresh, Chopped, (optional)
Directions
1. Combine first 9 ingredients in a blender or food processor; process until smooth.Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.
2. Heat a large Dutch oven over medium-low heat.
Coat pan with cooking spray.
Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
3. Add chicken mixture to pan; cook 10 minutes, stirring frequently.
Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits.
Cook 1 hour or until thick.
Stir in half-and-half; cook 1 minute, stirring occasionally.
Remove from heat.
Discard cinnamon stick.
Garnish with fresh cilantro, if desired.