Kickin’ Cashew Chicken

Peel and quarter the onions. In a food processor, process the onion pieces for about 1 minute or until a smooth puree forms. Add the next 8 ingredients (down to and including the yogurt) into the onion mixture and process for another 1-2 minutes (see note).

In a heavy pan, heat the oil over medium heat. Pour the spice mixture from the food processor into the pan and fry for 2 minutes. The lightly cooked spices will start to give off a nice aroma.

Add the cubed chicken breast, half of the cilantro, and the golden raisins. Stir-fry for another 1 minute.

Add the water and bring to a simmer. Cover and cook over low heat for about 10 minutes, or until chicken is cooked through.

Serve over rice and garnish with remaining cilantro or cashew pieces.

Notes:
– I like the sauce to have some texture so I don’t process it all the way (check out the texture in the pictures).

– I love cilantro and spices, and these amounts reflect my preferences. If you’re hesitant, reduce the amounts. (And actually, the sauce is not all that spicy. There are lots of flavorful spices, but it’s not firey-hot-get-me-a-glass-of-water spicy.)

– For a more veggie friendly dish, add broccoli, peppers, potatoes, or peas!