Indian Spiced Chicken With Cashew Cilantro Pesto
Craving something rich and flavorful? The Indian Spiced Chicken With Cashew Cilantro Pesto is your go-to dish! Tender chicken enveloped in a creamy, aromatic pesto makes for an easy weeknight dinner that's sure to impress. Whip it up tonight!
Equipment
- Baking Sheet
- Blender
- Food Processor
- Frying Pan
- Wooden Spoon
- Saucepan
Ingredients
- 1/4 cup cashews roasted, salted plus additional for garnish
- 1 1/2 cups cilantro fresh lightly packed, plus additional for garnish
- 6 tablespoons mint fresh lightly packed
- 1 1/2 jalapeños fresh
- 1 1/2 teaspoons lime juice freshly squeezed
- 1/4 teaspoon sea salt
- 3 tablespoons water
- 1 1/2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 pound chicken breast cut into 1-inch cubes
- 2 teaspoons garam masala
- 1 teaspoon turmeric ground
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 1/3 cups crushed tomatoes
- cauliflower rice or regular rice
Instructions
- Place the cashews in a small food processor and pulse until they turn into fine crumbs. Add everything except the water and olive oil and blend until broken down.
- With the food processor running, stream in the water and olive oil until well blended, scraping down the sides as needed. Set aside.
- Heat a large pan on medium-high heat and add the olive oil. Cook the chicken until golden brown, stirring frequently, about 5 to 8 minutes.
- Once golden, add the garam masala, turmeric, cumin, and salt and cook until fragrant, stirring constantly, about 2 minutes.
- Add in the crushed tomatoes and 2/3 of the pesto. Stir until well combined. Turn the heat down to medium-low and simmer until the sauce thickens, about 2 to 3 minutes.
- Serve over your rice of choice, garnish with more cilantro and cashews, and drizzle over the remaining pesto.
Notes
- Tip 1: Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. It’s perfect for lunch the next day over a fresh salad!
- Tip 2: You can freeze the cooked chicken in an airtight container for up to 2 months. Just thaw in the refrigerator before reheating.
- Tip 3: Serve this dish with a side of naan or a fresh salad for a more complete meal.
- Tip 4: Substitute the chicken with chickpeas or tofu for a vegetarian twist that maintains the delicious flavors.
- Tip 5: Feel free to add diced bell peppers or spinach when cooking the chicken for added nutrition and flavor.