Ingredients
1tbspolive oil,or melted coconut oil
1medium white onion,peeled, diced
3garlic cloves,peeled, minced
2tbspall-purpose flour
1½cupsAlmond Breeze Almondmilk Cashewmilk Original Unsweetened
15ozcrushed tomatoes,1 can
1½tbspgaram masala
½tspchili powder
½tspcumin
¼tspground ginger
⅛tspground turmeric,optional
⅓cupcashew,halves
coarse salt
freshly ground pepper
2tbspolive oil,or melted coconut oil
2large chicken breasts,boneless skinless, cut into a small cubes
2red bell peppers,cored, cut into bite-sized pieces
⅔cupcashew,halves
coarse salt,coarse
freshly ground pepper
rice,quinoa, or naan, for serving
lemon,cilantro leaves or cashews, for garnish
Preparation
Heat the oil in a large sauté pan over medium-high heat.
Add the onion, then sauté for 4 to 5 minutes or until it is soft and translucent, stirring occasionally. Add the garlic, then sauté for 1 minute, stirring occasionally.
Stir in the flour until combined, then sauté for 1 minute, stirring occasionally.
Gradually in the almond and cashew milk blend until it is combined.
Stir in the tomato, garam masala, chili powder, ground ginger, cumin, turmeric, cashews, salt, and pepper until combined.
Continue cooking the sauce until it reaches a simmer, then let it simmer for 1 additional minute until it has slightly thickened. Taste and season with salt and pepper, to taste.
Remove the sauce from the heat and transfer it to a blender, then pulse for 1 minute until smooth.
Heat the olive oil over medium-high heat. Add the chicken breasts, bell peppers, and cashews, and season with a few generous pinches of salt and pepper.
Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Pour the prepared sauce on top of the chicken mixture, then toss to combine.
Serve immediately over rice, garnished with lemon, and enjoy!
