Indian Cashew Chicken

Ingredients:

1/3 cup cashews, toasted
6 oz fat-free Greek yogurt
3 tbsp. tomato paste
1 tbsp. white vinegar
2 tsp. garam masala
2 tsp. ground coriander
1 tsp. grated peeled fresh ginger
1 tsp. cayenne
1 garlic clove, chopped
1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
1 chopped onion
1 green cardamom pod, lightly crushed
1 cinnamon stick
1 cup fat-free, less-sodium chicken broth
1/2 cup tomato puree (such as Muir Glen Organic)
1 tsp. paprika
1 tbsp. half and half
Chopped fresh cilantro (optional)


Directions:

Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.

Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.

Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.