YELLOW CHICKEN COCONUT CURRY 

INGREDIENTS

• 3 tablespoons coconut oil (olive oil may be substituted)
• 1 large sweet Vidalia onion
• 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
• 4 to 6 cloves garlic, finely minced or pressed
• 1 tablespoon ground turmeric
• 2 teaspoons garam masala
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1+ teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• one 14.5-ounce can coconut milk (I used and recommend full-fat)
• 3/4 to 1 cup cashews (I used 50% reduced sodium)
• 1 to 4 tablespoons white or brown sugar, optional and to taste
• 1 to 2 tablespoons lime juice, optional and to taste
• pinch cayenne pepper and/or red chile flakes, optional and to taste
• 2 to 4 tablespoons fresh cilantro, finely minced for garnishing

INSTRUCTIONS

1. To a large skillet, add the coconut oil, onion, and saute over medium-high heat for about 3 to 4 minutes, or until onion is just beginning to soften.
2. Add the chicken and cook for about 5 minutes, or until cooked through; stir and flip intermittently to ensure even cooking.
3. Add the garlic, turmeric, garam masala, ginger, cumin, coriander, salt, pepper, stir to combine, and saute for about 1 minute, or until fragrant; stir nearly continuously.
4. Add the coconut milk, cashews, and allow mixture to simmer for about 7 minutes, or until liquid volume has reduced and thickened slightly.
5. Taste and optionally if desired add sugar, lime juice, cayenne or red chile flakes for heat, more salt, pepper, turmeric, etc.
6. Garnish with cilantro and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.