I had low expectations for this recipe, but was pleasantly surprised that this was nothing short of quick, easy, and delicious. It wasn't just me appreciating it either, I had two people try the sauce at work and they insisted that I post this recipe quickly, so here it is. I cut down the amount of chicken in the recipe, but kept the amount of sauce the same. I would recommend increasing the amount of sauce if you keep the amount of the chicken the same as shown below.
One year ago: Thai Shrimp and Spinach Curry
Cashew Chicken with a Cilantro Sauce (from 660 Curries)
2 small red onions, 1 coarsely chopped and 1 cut in half lengthwise and thinly sliced
1/4 cup cashews
1/4 cup firmly packed cilantro leaves and tender stems
2 tbsp ghee or canola oil
570g boneless, skinless chicken breast, cut into 1" cubes
1 tsp coarse sea salt
1/2 tsp Punjabi garam masala
1/2 tsp cayenne powder
1. Pour 1/2 cup water into a blender and add chopped onion, cashews, and cilantro. Puree until smooth.
2. Heat oil in a medium skillet over medium-high heat. Add sliced onion and cook until light honey-brown, 3 - 5 minutes.
3. Pour in puree and cook over medium heat, stirring occasionally until most of the liquid has evaporated.
4. Add chicken strips and stir-fry until meat is seared, 2 - 4 minutes.
5. Pour in 1/2 cup water and scrape skillet to release the browned layer. Stir in salt, garam masala, and cayenne. As soon as the sauce comes to a boil, reduce heat to medium low, cover, and simmer, stirring occasionally until the chicken is no longer pink inside, 5 - 8 minutes.
6. Uncover skillet, raise heat to medium-high and cook, stirring occasionally until the sauce has thickened, about 5 minutes.