Serves 4
26 min
Turmeric Cashew Chicken
Recipe GLPRa49d71ac90c5e3
Tender chicken thighs simmered in a creamy, aromatic cashew sauce infused with turmeric, ginger, garlic, and jalapeño. This Southeast Asian-inspired dish is naturally dairy-free and served over steamed rice with fresh cilantro and lime.
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Ingredients
⅔ cup raw cashews
5 garlic cloves, divided
1 2-inch piece fresh ginger, peeled, divided
1½ lb skinless, boneless chicken thighs, excess fat trimmed, cut into 2-inch pieces
2 tsp Diamond Crystal kosher salt or 1 tsp Morton kosher salt, divided
1 small jalapeño, halved
2 Tbsp fresh lime juice
1 tsp cumin seeds
½ tsp ground turmeric
1 Tbsp vegetable oil
Steamed rice for serving
Fresh cilantro sprigs for garnish
Lime wedges for serving
Directions
Soak the cashews in a small bowl by pouring hot water over them until completely covered. Allow them to sit undisturbed until softened enough that you can easily crush one between your fingers, about 15–20 minutes.
While the cashews soak, finely grate 2 of the garlic cloves and half of the ginger into a medium bowl. Add the chicken thigh pieces and 1 tsp of salt (or ½ tsp Morton salt). Toss everything together to evenly coat and let the chicken marinate while you prepare the sauce.
Drain the softened cashews well and transfer them to a blender. Coarsely chop the remaining ginger. Add the chopped ginger, halved jalapeño, lime juice, cumin seeds, ground turmeric, remaining 3 garlic cloves, remaining 1 tsp salt (or ½ tsp Morton salt), and 1½ cups water to the blender. Blend on high until the mixture is completely smooth. Pour the cashew sauce into a bowl and set aside.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the chicken pieces and cook, tossing occasionally, until no longer pink inside and the internal temperature reaches 165°F, about 3 minutes total.
Pour the reserved cashew sauce into the skillet with the chicken. Stir to combine and simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
Divide the steamed rice among shallow bowls and spoon the turmeric cashew chicken and sauce over the top. Garnish with fresh cilantro sprigs and serve with lime wedges on the side for squeezing over as desired.
