Name: Turmeric Cashew Chicken
Yield: 4 servings
Ingredients: ⅔ cup raw cashews; 5 garlic cloves, divided; 1 2" piece ginger, peeled, halved, divided; 1½ lb. skinless, boneless chicken thighs, excess fat trimmed, cut into 2" pieces; 2 tsp. Diamond Crystal 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, cilantro sprigs, and lime wedges (for serving)

Bowl of Turmeric Cashew Chicken with rice next to larger serving bowl on blue tablecloth.

Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Heather Greene

Weeknights are hard, but that doesn’t mean you have to give up on flavor just to get dinner on the table fast. This chicken recipe uses the power of cashews to make an ultra-creamy sauce so silky and luscious you won’t believe there is no actual dairy cream in it. Simply soak raw cashews in hot water until they soften, blend with aromatics, and you have a flavorful sauce ready in no time at all. Here chunks of chicken are marinated in a ginger-garlic paste before getting a quick sauté. Feel free to substitute the chicken with a meaty fish, or paneer or tofu to make it vegetarian.

What you’ll need

Blender
$47 At Amazon
Large Skillet
$90 At Amazon
Microplane Grater
$18 At Amazon

Recipe notes

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