Coconut Cashew Curry Chicken

2015 Kids Recipe Challenge winning recipe: Honourable mention!

Johanna, from Bancroft, loves this recipe. This spiced up chicken is saucy enough to serve over rice alongside your favourite vegetables.

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4 servings (1 cup/250 mL each)

Paneer Option: To make this vegetarian, use 1 chopped package (400 g) of paneer instead of the chicken.

Ingredients
Cashews	1/2 cup (125 mL)
Water	1cup (250 mL)
Light coconut milk	1 can (400 mL)
Canola oil	1 Tbsp (15 mL)
Onion, finely diced	1/2
Grated ginger	1 Tbsp (15 mL)
Garlic, minced	3 cloves
Garam masala	2 Tbsp (30 mL)
Curry powder	2 tsp (10 mL)
Thai red curry paste	2 tsp (10 mL)
Ground tumeric	1 tsp (5 mL)
Cayenne	1/4 tsp (1 mL)
Salt	1/4 tsp (1 mL)
Boneless skinless chicken breasts, chopped	1 lb (454 g)
Tomato paste	1 can (5 oz)

Directions

Soak cashews in water for 1 hour. Drain and place in blender with coconut milk. Puree until smooth; set aside.
In a large nonstick skillet or saucepan, heat oil over medium heat. Cook onion, ginger and garlic for 2 minutes.
Add garam masala, curry powder and paste, turmeric, cayenne and salt; cook, stirring for 1 minute.
Stir in chicken and coat with spice mixture. Add tomato paste and stir to coat.
Pour in cashew coconut mixture and bring to a simmer. Cook, stirring gently for about 20 minutes or until chicken is no longer pink.