2 chicken breasts, raw (skinless/boneless is best for this recipe)
2 cups broccoli florets
1 cup raw cashews (not the roasted kind!)
2 cloves garlic
1 cup white or yellow onion, large dice
1 cup organic chicken stock
1 tsp salt
1.5 tsp curry powder
1/2 tsp ground coriander
10 grinds fresh black pepper
Optional: 1/4 cup flaxseed meal
There are two options for soaking the cashews. The quick way is to boil the cup of cashews in two cups of water, then as soon as the water reaches a rolling boil, turn off the heat, cover and let rest for a good hour. Drain the water and use the cashews. The slower, simpler way is to soak the cashews in a cup and half of room temperature water overnight. In the morning (or when you’re ready to cook) just drain the water off and you’re ready to go. Choose your method, then when it’s time to cook do the following:
Select your chicken and chop it into large, bite-sized pieces. Heat a large skillet or sauté pan to medium high and add your fat of choice. Get your fat to temp and add the raw chicken to the pan. Sprinkle a pinch of salt and a couple grinds of pepper over the chicken and cook until the meat takes on a little golden color, then dump the fresh broccoli florets onto the chicken—don’t mix. Cover the pan and reduce the temperature to medium low. The broccoli should steam like this for 3-4 minutes.
While the chicken browns in the step above, make the curry cashew sauce. You’ll need your food processor for this. Add the soaked cashews, chopped onion, garlic cloves, coriander, curry, salt and black pepper to the food processor. Pulse several times to break down the cashews. Then flip the switch to “on” and stream in the cup of organic chicken stock. Let it run until the sauce is as creamy as you can get it… this may take a few minutes. Set the sauce aside until the broccoli from the previous step has steamed, but is not soft. Transfer chicken and broccoli to a baking dish, pour cashew sauce over it and top with flaxseed meal. Bake in a 350 degree preheated oven for about 20 minutes or until the sauce is thick and bubbly. Let cool slightly before serving.