Ingredients
For the Pesto:
- 1/4 cup + 2 tablespoons roasted, salted cashews plus additional for garnish
- 1 1/2 cups fresh cilantro lightly packed, plus additional for garnish
- 6 tablespoons fresh mint lightly packed
- 1 1/2 fresh jalapeños
- 1 1/2 teaspoons freshly squeezed lime juice
- 1/4 teaspoon sea salt
- 3 tablespoons water
- 1 1/2 tablespoons olive oil
For the Chicken:
- 1 tablespoon olive oil
- 1 pound chicken breast cut into 1-inch cubes
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 1/3 cups crushed tomatoes
To Serve:
- Cauliflower rice or regular rice
Instructions
- Place the cashews in a small food processor (mine is 3 cups) and pulse until they turn into fine crumbs. Add everything except the water and oil and blend until broken down.
- With the food processor running, stream in the water and oil until well blended, scraping down the sides as needed. Set aside.
- Heat a large pan on medium-high heat and add the olive oil. Cook the chicken until golden brown, stirring frequently, about 5 to 8 minutes.
- Once golden, add the garam masala, turmeric, cumin, and salt, and cook until fragrant, stirring constantly, about 2 minutes.
- Add in the crushed tomatoes and 2/3 of the pesto. Stir until well combined. Turn the heat down to medium-low and simmer until the sauce thickens, about 2 to 3 minutes.
- Serve over your rice of choice, garnish with more cilantro and cashews, and drizzle over the remaining pesto.
