Chicken In Cashew Nut Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons oil, divided
• 1 large yellow onion, thinly sliced
• 3/4 cup water, divided
• 4 ounces unsalted raw cashews, finely ground
• 1 teaspoon ginger, freshly grated
• 1 teaspoon garlic, grated
• 1/2 teaspoon cayenne
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons salt
• 4 boneless skinless chicken breasts, tenderloins removed
• 1/2 cup plain yogurt, whisked

Recipe

• 1 heat 2 tb oil in medium skillet and fry onion until well browned. cool slightly and then use food processor to grind browned onion with 1/4 c water, cashews, ginger, garlic, and cayenne until it forms a smooth, thick paste.
• 2 in large saucepan, heat remaining 1 tb oil along with butter. add cashew-onion paste and stir constantly over medium heat, deglazing the pan by adding a few tb water and using spatula to loosen browned bits until the sauce has browned evenly. this should take roughly 5 minute.
• 3 thin out sauce with remaining 1/2 c water and stir in salt. add chicken and turn to coat well with sauce. simmer, covered, over low heat until chicken is cooked through but not overdone, 8-10 minute you can discreetly pierce the thickest part of the chicken with a pairing knife and check for doneness. carefully turn chicken over during cooking. turn off heat.
• 4 remove chicken breats to serving platter, gently stir the yogurt into the sauce, and mix well. pour sauce over chicken and serve.