Cashew Chicken Curry (In A Hurry!)

Heat oil in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes or until it is soft and translucent, stirring occasionally. Add the garlic and saute for 1 minute, stirring occasionally. Stir in the flour until combined and saute for 1 minute, stirring occasionally. Gradually stir in the almondmilk cashewmilk blend until it is combined. Stir in the remaining ingredients (tomatoes, garam masala, chili powder, cumin, ginger, turmeric, and cashews) until combined. Continue cooking the sauce until it reaches a simmer, then let it simmer for 1 additional minute until it has slightly thickened. Taste and season with salt and pepper, to taste.

Remove the sauce from the heat and either (a) transfer it to a blender and pulse for 1 minute until smooth, or (b) use an immersion blender to puree the sauce in the pan until it is smooth, or (c) you can also just leave the sauce as-is, which will be a little chunky.

Begin by making the sauce as directed in the instructions above. Once the sauce is ready, rinse out your saute pan, and return it to the stove.

Heat the olive oil over medium-high heat. Add the chicken breasts, bell peppers, and cashews, and season with a few generous pinches of salt and pepper. Saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.

Then pour the prepared sauce on top of the chicken mixture, and toss to combine.

Serve immediately over rice (or quinoa, or naan, or you can even serve it just plain), garnished with your desired toppings.