Creamy Indian Cashew Chicken

I think it's well-established that my love of cashew chicken knows no bounds. If you don't know what I'm talking about, check out this recipe for Cashew Chicken or this recipe for Crock Pot Cashew Chicken. So why am I posting another recipe for cashew chicken? This recipe is nothing like those other two, but still delicious: for starters, there's the sauce. When you order cashew chicken at a Chinese restaurant, it's usually chicken sauteed with veggies, drenched in brown sauce and garnished with cashews at the end. As evidenced by the other two recipes I've shared, there is nothing wrong with that scenario. This recipe, which has a distinct Indian flair, starts with an amazing sauce that you can whip up in your food processor, then heat for a few minutes on your stove before adding the other ingredients that all cook right there in the sauce! That's right, they all cook IN the sauce, soaking up the flavor as they simmer away. The other obvious reason to love this recipe is it packs protein and veggies all in one dish. Add a bed of steamed rice and you have dinner. Save that old recipe for cashew chicken for another day and try this new twist. I know you'll like it just as much as I did.

Creamy Indian Cashew Chicken (adapted from bevcooks.com)

1 small white onion, peeled and quartered
4 cloves garlic
1 t. ground ginger
2 T. tomato paste
1 1/2 T. garam masala
2 T. freshly squeezed lemon juice
1/4 c. plain yogurt
1/2 t. cinnamon
1 t. chili powder
1/2 c. cashews, plus more for garnish if desired
1 T. olive oil
1 1/2 lb. boneless, skinless chicken breast, sliced
1 large red bell pepper, seeded and sliced
1 1/2 t. salt
1/2 t. pepper 1 c. frozen edamame (could also use frozen peas)
2 green onions, sliced
1 1/2 c. basmati or white rice, cooked according to package directions
1/4 c. cilantro, chopped

Place the onion in a food processor and whiz it up until it becomes a paste. Add the garlic, ginger, tomato paste, garam masala, lemon juice, yogurt, cinnamon, chili powder and 1/2 c. cashews then turn the food processor on and run until the ingredients are blended together into a thick sauce. Scrape down the sides if necessary and pulse to finish combining. 

In a large skillet heat the olive oil over medium heat and add the cashew sauce. Allow to cook for 1-2 minutes until it becomes fragrant. Add the chicken, bell pepper, salt and pepper, cover and cook on medium low for 10-15 minutes until the chicken is cooked through, stirring occasionally. Add the edamame and green onions and simmer another 5 minutes. Serve over rice garnished with cilantro and extra cashews, if desired.

6 servings (440 calories each serving) according to my calculator on loseit.com