Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless (skinless chicken breasts, pounded to 1/2" thickness)
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 white onion (halved)
  • 2 medium tomatoes (halved)
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons sugar
  • 1 cup raw cashews
  • 1/2 cup water
  • 14 ounce can unsweetened coconut milk
  • 1/2 cup plain Greek yogurt (NOT nonfat!)

Instruction

  • Place the chicken, 2 teaspoons curry powder, 2 teaspoons garam masala, 1/4 teaspoon salt, and 2 tablespoons vegetable oil in a zipper-close bag. Press out the excess air, seal the bag, and massage the spices into the chicken.
  • Heat a grill pan over medium-high heat; once hot, place the chicken breasts on the pan. Cook 6-8 minutes per side until golden brown and cooked through. Transfer to a cutting board and cut into bite-sized pieces.
  • While the chicken is cooking, place the onion and tomato in the bowl of a blender and process until pureed. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat, then add the onion-tomato mixture and allow to simmer for 5 minutes. Stir in the spices and sugar.
  • Place the cashews and water into the same blender bowl and puree. Transfer the mixture to the saucepan, and add the coconut milk and yogurt. Simmer for an additional 5 minutes over medium.
  • Turn the heat down to low and add the cooked chicken pieces. Simmer for 5 minutes until warmed through.
  • Serve with basmati rice and warm naan bread.