Coconut Cashew Chicken Curry

1 sweet onion, roughly chopped

3 tablespoons olive oil, divided

1 tablespoon garam masala, divided

1 tablespoon Chili Powder

1 tablespoon Cumin

1 tablespoon Curry Seasoning

1 1/2 teaspoon Cinnamon

2 pounds boneless, skinless chicken breasts - cut into 1 inch pieces

1/2 cup cashews

3 cloves garlic

2 inch knob of ginger, peeled and chopped in half

2 tablespoons red curry paste

2 - 15 ounce cans coconut milk

2 teaspoons kosher salt

1 1/2 teaspoons black pepper

2 small potatoes, peeled and cut into 1 inch pieces

1 red bell pepper, cut into strips

Zest and Juice of 3 limes

1/2 cup fresh cilantro, chopped

2 cups steamed rice

1. Preheat oven to 350ºF.

2. On a rimmed baking sheet add the onion, 1 tablespoon olive oil and 1/2 teaspoon of each garam masala, Chili Powder, Cinnamon, Cumin and Curry. Toss to coat. Bake for 15 minutes or until onion is tender.

3. Heat a large skillet over medium-high heat. Add the remaining olive oil and the chicken. Cook for 5 minutes.

4. Meanwhile, in a blender or food processor add the cooked onion and its juices. Add the remaining garam masala, Chili Powder, Cinnamon, Cumin and Curry, cashews, garlic cloves, ginger, red curry paste, coconut milk, salt and black pepper. Blend until smooth.

5. Add the blended sauce to the chicken along with the potatoes and red bell pepper. Stir to combine. Bring to a boil, then simmer partially covered for 20 minutes or until potatoes are tender.

6. Stir in the lime juice and zest. Season to taste with salt and pepper.

7. Sprinkle with cilantro and serve with steamed rice.

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