Cashew Chicken Curry

This is probably by far my favorite curry that I have ever made. My daughters are obsessed with it! There are two ways you can go about making this: the simple way or the super extra way.

Super extra way: roasting and grinding your own spices.

Simple way: using regular ol' grounded spices.

I, myself, prefer to be super extra about everything in my life and roasted/grind my spices. If you are going that route, take 1 tbsp of cardamon pods, whole cloves, all spice berries, cumin seeds, and coriander seeds, and heat them in a pan on medium heat for about 3 to 5 minutes. Place the roasted spices into a coffee grinder and grind until fine. Takes an extra 10 minutes, but it does add whole different level of flavor.

The best part about this recipe is how it's cheap to make, super filling, and even tastes better the next day. Ideal meal prep!

Ingredients:

• 1/2 tbsp ground cloves

• 1/2 tbsp ground cardamon

• 1/2 tbsp ground cumin

• 1/2 tbsp ground coriander

• 1/2 tbsp turmeric

• 2 tbsp grated ginger

• 10 cloves minced garlic

• 2lbs of chicken thighs or breast (thighs tend to be more tender and not as hard to overcook as breasts)

• 4 cups of chicken broth

• 3 13.5oz cans of coconut milk

• 2 stalks of lemon grass (remove outer 2 layers and chop off tops. hit it with the side of your knife to open up the stalk. It should be fragrant, like lemon. Click here for more thorough instructions)

• 1 cup roasted cashews, finely crushed (salted are ok)

• 6 Yukon gold potatoes, quartered

• 1 medium yellow onion, chopped

• 1 tbsp tomato paste

• 2 cinnamon sticks

• 2 bell peppers, deseeded/deveined and cut into 1" square pieces

• Handful of snow peas

• 5 tbsp ghee or avocado oil

Garnish: Chopped cilantro

Chopped mint

Lime wedges

Instructions:

1. Combine all spices, garlic, ginger, chicken, and 3 tbsp of oil/ghee into a bowl. Make sure to cover chicken evenly with marinade. Place covered in fridge for a minimum of 30 minutes or max overnight.

2. In deep pan or large wok, heat up remainder of oil over medium-high heat. Place chicken evenly in wok and cook until brown on both sides. Chicken should be under cooked in the middle. Remove chicken and place on plate.

3. Put in onion and cook until translucent, about 5 minutes.

4. Throw in tomato paste and coat onion evenly and cook for another 3 minutes.

5. Fill wok/pan with chicken broth and scrape off bottom of pan.

6. Place chicken in pot, along with potatoes, cinnamon sticks, lemongrass, and cashews.

7. Bring to boil, cover, and reduce heat to simmer for about 20 minutes.

8. After 20 minutes, put in vegetables and coconut milk, cover, and cook for an additional 10 minutes.

9. When veggies are done cooking, serve over white or jasmine rice.

10. Garnish with mint, cilantro, chopped cashews, and lime. If you want to add heat, I recommend using Huy Fong Chili Garlic Sauce