- 1 cup uncooked brown rice
- 1 white onion, quartered
- 4 cloves garlic
- 1 inch piece fresh ginger root, roughly chopped
- 2 Tbs. tomato paste
- 1 1/2 Tbs. garam masala
- 2 Tbs. fresh lemon juice
- 1/4 cup yogurt
- 1/2 tsp cinnamon
- 1 tsp chili powder
- 1/2 cup cashews, plus more for garnish
- 2 Tbs. extra-virgin olive
- 1 pound chicken breast, cut into a small cubes
- 1 red bell pepper, diced
- 1 cup frozen peas
- 2 scallions, finely sliced cilantro leaves, for garnish coarse salt and freshly ground pepper
- Throw that rice in a rice cooker, add 2 cups water and you’re done. The end. Well, you have to turn it on. You knew that.
- In a food processor, add the quartered onion and pulse until you have a paste, around 45 seconds or so.
- To the processor, add the garlic THROUGH the cashews, plus a pinch of salt. Turn that baby on and pulse her until you get a nice saucey-ness. Taste it. GOOOOOOOODness be.
- Now heat the olive oil in a large sauté pan over medium. Add the cashew sauce and bloom for about a minute. It will get nice and fragrant.
- Add the chicken, red bells and half the scallions. Cover and cook on medium-low until the chicken is cooked through, about 10 minutes. Add the peas and cook another minute or two, until they pop in color.
- Serve over the cooked rice and garnish with cilantro, remaining scallions and cashews!
