Orange And Cashew Curry

• 1/2 onion peeled and diced
• 2 garlic cloves peeled and diced
• 3/8 inch fresh ginger peeled and diced
• olive oil or ghee
• 2 1/4 pounds chicken breasts sliced into thin strips
• 1 tablespoon garam masala
• sea salt
• 1 orange
• 7/8 cup heavy cream
• 7 tablespoons cashews unsalted
• cilantro or parsley for garnish

1. Add the onion, garlic, and ginger to a food processor or mortar and pestle and process until a paste forms.
2. In a cast iron skillet heat up a drizzle of olive oil or ghee and brown the chicken in batches. Remove from the oil and set aside.
3. In the same pan, add more oil until the bottom of the pan is covered and add the vegetable paste you formerly made. Fry it for 2 minutes.
4. Add the garam masala and stir a few minutes until it becomes fragrant.
5. Add the chicken back in, stir everything together, and salt to taste.
6. Cover with water and the orange peel and let simmer on low heat 30 minutes or until the sauce thickens.
7. Remove the orange peel, lower the heat, and stir in the cream.
8. Garnish with cashews and cilantro or parsley. Serve with basmati rice.

onion, garlic, ginger, olive oil, chicken breasts, garam masala, salt, orange, heavy cream, cashews unsalted, cilantro

Taken from www.yummly.com/recipe/Orange-and-Cashew-Curry-626922 (may not work)