Cashew Curry Chicken

Ingredients

• 1 large red onion, 1/2 diced, 1/2 sliced in thin half moons
• 1/4 cup raw cashews
• 1/4 cup fresh cilantro, firmly packed
• 1 cup water
• 2 tablespoons olive oil
• 1 1/2 lbs boneless skinless chicken breasts, thinly sliced
• 3 teaspoons curry
• 1 teaspoon salt
• 3/4 cup carrot, julienne
• 3/4 cup zucchini, julienne
• 2 tablespoons raw cashews

Directions

1. 1

   Combine the diced onion, cashew, cilantro, and 1/2 cup water in food processor or blender and puree until smooth.

2. 2

   Heat oil over medium heat in wok, add the chicken and cook until no longer pink. Remove and set aside.

3. 3

   Add sliced onion to wok and saute until lightly brown.

4. 4

   Pour in the cashew puree and cook until most of the liquid is gone.

5. 5

   Add remaining 1/2 cup water and scrape any stuck mixture off the bottom of the pan.

6. 6

   Add curry and salt, bring mixture to a boil then reduce to a simmer. Simmer for 10 minutes.

7. 7

   Add carrots, zucchini and chicken to mixture. Cook until chicken is heated through.

8. 8

   Serve over rice or egg noodles.

9. 9

   Sprinkle 2 TBSP raw cashews over top after plated.