This creamy cashew curry chicken over cauliflower rice is so delicious that I could eat it every day, like every every every day!
My excitement over this creamy cashew curry chicken over cauliflower rice may be because for over two weeks now I’ve been doing whole30 (see an overview here, next overview coming soon) and have primarily been eating the same thing for meals – roasted vegetables with meat of some kind. While I looooove roasted vegetables and will forever love them, I clearly needed a little variety and didn’t even know it…until I made this dish!
Made with the special creaminess of cashews, NEW Silk Unsweetened Cashewmilk brings an irresistibly creamy taste that is perfect in recipes (or straight from the carton!) and is an easy, delicious way to start adding more plants to your diet. Then pair that creaminess with smooth curry flavors and top it with crunchy toasted cashews, you have yourself the perfect match.
As I was chowing down the meal I kept taking pictures and sending it to my husband who was away at a friend’s house. I’m sure he appreciated the 100 plus pictures of me professing my love for the creamy cashew curry chicken. It wasn’t until later that evening when he was lucky enough to have it for dinner (I say ‘lucky enough because I shared and was debating not handing any over) that he understood what the rage was all about. I also learned that cashews are his favorite nut. How did I not know this? Clearly this dish is going to be made over and over.
To make this dish you build layers of flavors. You start by cooking onions with seasonings with garlic and ginger, and then cook the chicken. While the chicken is cooking you’ll make the cauliflower rice. While it might sound difficult to make, it really isn’t. All you do is put raw cauliflower pieces into a food processor and process until it is into little pieces, then you’ll cook it in a pot with a little olive oil.
When the chicken is done cooking you’ll add in the Silk Cashewmilk and some of the cauliflower ‘rice’ and cook it until it boils.
Then to serve place cauliflower rice on plates and top with the cream cashew curry chicken and then top it with toasted cashews and cilantro. Then be prepared to have one of the most delicious meals ever!
- 3 Tbs extra virgin olive oil divided
- 1 onion diced
- 1 inch fresh ginger peeled and finely chopped
- 2 garlic cloves pressed
- 1 Tbs curry powder
- 1 tsp garam masala powder
- 1 tsp salt divided
- 2 chicken breasts cut into 1 inch cubes
- 1 1/2 cup Silk cashewmilk unsweeted
- 1/2 cup cashews toasted
- 1/2 cup cilantro finely chopped
- 1 head of cauliflower
- Start by pouring 2 Tbs olive oil in a dutch oven, add onions, ginger, garlic, curry powder, garam masala powder and 1/2 teaspoon salt in and "sweat" the onions (cook them for about 5 minutes until they are almost translucent, stirring occasionally.)
- When the onions have cooked with the seasonings for 5 minutes add the chicken breast cubes into the dutch oven and cook until the chicken is almost cooked through, stirring occasionally. As soon as the chicken is almost done add the cashew milk and turn heat to medium, add 1/4 cup of the cauliflower rice from the below step, cover with a lid and cook for 15 minutes.
- Cut cauliflower florets off the stalk and put in a food processor and process until fine little pieces (I had to do it in two batches because there were so many florets.) Take 1/4 cup of the little pieces (the "rice") and put it in the dutch oven (this will act as a thickener.)
- In a large pot add the remaining 1 Tbs olive oil and then add the raw cauliflower 'rice' and sprinkle with remaining salt. Cook for 5 minutes, all the while flipping the cauliflower rice over.
- Preheat oven to 350, line a baking sheet with aluminum foil, place cashews on the baking sheet and bake for 5-10 minutes until the cashews become fragrant and slightly brown. Remove from oven and combine with the cilantro.
- To serve place a few spoonfuls of cauliflower rice on a plate and then ladle on top of it some of the creamy cashew curry chicken, and then sprinkle some toasted cashews and cilantro mixture on top, enjoy!
This conversation is sponsored by Silk. As always all opinions, images, text and recipes are mine alone.