Ellens Cashew Chicken Recipes

CREAMY CASHEW BUTTER CHICKEN

Creamy Cashew Butter Chicken image

This delicious Cashew Butter Chicken is as good as it gets. By using cashews instead of cream, this recipe is as rich and creamy as any restaurant-style butter chicken, but it's so much healthier for you.

Provided by Kristen Stevens

Categories Dinner

Time 35m

Number Of Ingredients 15

Ingredients

1 ½ cups raw cashews (see notes)
2 tablespoons oil (divided)
1 lb. chicken thighs or breasts
1 medium onion (chopped)
5 cloves garlic (chopped)
2 inch piece of ginger (peeled and chopped)
28 ounce can of crushed tomatoes
2 tablespoons brown sugar or coconut sugar (omit for Whole30)
Sea salt (to taste)
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ to 1 teaspoon chili powder
Seeds from 4 cardamom pods

Steps:

Place the cashews and 1 ½ cups of water into your blender or food processor and blend on high until completely smooth. Pour into a bowl and set it aside. Don't clean your blender yet - you'll need it again.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken and cook until brown on both sides, about 10 minutes total. You don't need to cook the chicken all the way through. Chop the chicken into bite-sized pieces.
While the chicken is browning, start cooking the curry. Add the remaining tablespoon of oil to a large skillet over medium-high heat. Add the onion to the pan and cook until it is soft, about 5 minutes. Add the garlic and ginger and let it cook for 5 minutes more. Add all the spices to a small bowl while the onions are cooking.
Add the spices to the onions and let them cook for a minute, stirring the whole time. Pour the tomatoes into the pan and scrape the bottom of the pan. Carefully transfer to your blender and blend on high until smooth.
Pour the curry back into the pan, add the blended cashews, the chopped chicken, ½ cup of water, and (if using) the brown sugar. Bring the curry to a boil then reduce the heat to low, cover the pot, and let it cook for 10 minutes. Season to taste with sea salt.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Carbohydrate 40 g, Protein 37 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 73 mg, Sodium 417 mg, Fiber 7 g, Sugar 17 g, UnsaturatedFat 24 g

ELLEN'S CHICKEN CACCIATORE

Ellen's Chicken Cacciatore image

This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.

Provided by ellenmoriah

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
6 boneless, skinless chicken thighs - fat trimmed
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes with juice
1 cup dry white wine
½ cup orange juice
2 tablespoons dried rosemary, or to taste
salt and ground black pepper to taste

Steps:

Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 13.3 g, Cholesterol 69.3 mg, Fat 12.4 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 295.2 mg, Sugar 7.6 g

SLOW-COOKED CASHEW CHICKEN

Slow-Cooked Cashew Chicken image

I make this cashew chicken in my Fagor® Multi-Functional Cooker where it cooks in about 2 hours (mine runs hot), but you could also make it in a traditional slow cooker; just allow a longer cook time.

Provided by Clo

Categories Chicken Breasts

Time 2h18m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup cornstarch
1 teaspoon ground black pepper
2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 tablespoon canola oil
1 cup roasted unsalted cashews
¾ cup reduced-sodium soy sauce
⅓ cup rice wine vinegar
⅓ cup ketchup
3 tablespoons sweet chili sauce
2 tablespoons dark brown sugar
5 cloves garlic, minced
1 tablespoon grated fresh ginger
½ teaspoon red pepper flakes
2 teaspoons toasted sesame oil
4 green onions, sliced diagonally

Steps:

Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.
Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).
Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.
Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

Nutrition Facts : Calories 408 calories, Carbohydrate 28.2 g, Cholesterol 78 mg, Fat 17.8 g, Fiber 1.7 g, Protein 35.2 g, SaturatedFat 3.4 g, Sodium 1367.5 mg, Sugar 11.9 g

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