Chicken In Cilantro and Cashew Sauce

It has been forever since I last updated this blog. Life happens and priorities change . However I missed blogging as it is one of  my fave things to do. I hope I will be able to once again use this creative space which I am sure will be a challenge especially with a four month old baby to keep up with. One can always hope!

This recipe is not for cilantro haters. The sauce is mellow, creamy despite the amount of cilantro and tastes better the next day.

Chicken In Cilantro And Cashew Sauce
 I used bone in, skinless chicken breasts which I find flavorful.
 3 medium sized skinless chicken breasts - cut into small pieces
1 medium sized red onion, half thinly sliced and half coarsely chopped
1/2 cup raw cashews
3/4 cup packed cilantro/coriander leaves and stems
2 cloves garlic
1 jalapeno chili
3 tb olive oil
2 cinnamon sticks
4 cardamom pods
4 star anise
salt to taste
1 tsp garam masala
1  to 2 cups water

Season chicken pieces with salt and set aside.
Place cilantro leaves and stems, garlic, chopped onion, cashews, jalapeno chili, and half a cup of water in a food processor. Puree till smooth.

Heat oil in a large saucepan, saute cinnamon sticks, cardamom pods and star anise over medium heat. Add

sliced onion and saute till golden brown. Pour in the cilantro- cashew mixture to the pan and saute for five minutes. Add chicken pieces and pour in one cup of water or more if  mixture is too dry - you want some sauce to go with the chicken. Bring to a boil and reduce heat to a simmer with lid on until chicken is cooked. Adjust seasonings.  Serve with steamed rice. Makes 5 to 6 servings.