Tumeric Cashew Chicken

Ingredients

• ⅔ cup raw cashews
• 5 garlic cloves, divided
• 1 2″ piece ginger, peeled, halved, divided
• 1½ lb. skinless, boneless chicken thighs, excess fat trimmed, cut into 2″ pieces
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 1 small jalapeno, halved
• 2 Tbsp. fresh lime juice
• 1 tsp. cumin seeds
• ½ tsp. ground turmeric
• 1 Tbsp. vegetable oil Steamed rice, cilantro sprigs, and lime wedges (for serving)

Directions

1. Place cashews in a small bowl and pour in hot water to cover. Let sit until softened (you should be able to crush a nut easily between 2 fingers), 15–20 minutes.
2. Meanwhile, finely grate 2 garlic cloves and half of ginger into a medium bowl. Add chicken and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and toss to combine. Let chicken sit while you make the sauce.
3. Drain cashews and transfer to a blender. Coarsely chop remaining ginger. Add ginger, jalapeño, lime juice, cumin seeds, turmeric, remaining 3 garlic cloves, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups water to blender and blend until smooth. Set cashew sauce aside.
4. Heat oil in a large skillet over medium-high. Cook chicken, tossing occasionally, until cooked through, about 3 minutes. Add reserved cashew sauce and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes.
5. Divide rice among shallow bowls and spoon cashew chicken over; top with cilantro. Serve with lime wedges for squeezing over.