This is a fairly quick and easy meal which uses items I usually keep around the house. The base recipe is fairly light while packed with protein, but can be expanded and is a good way to use up some produce that may be close to spoiling such as green beans, snap peas, (as in this photograph), zucchini, tomato, okra, etc. Carbohydrates such as rice or naan pair well with this, but will increase the timings.
I have tried different marinading techniques from just salt and pepper for 30 minutes to a full spice mixture for a few hours, but do not think that the extra time and ingredients with the marinade adds too much more flavor. I would, however, recommend at least a 30 minute basic salt and pepper marinade if time permits, (especially if using chicken breasts). The main downside of this recipe is that it is not a “one pot” meal as a blender or food processor will need to be used adding to the cleaning time.
While one of the recipes tested and referenced below is dairy-free, I do like adding plain yogurt. I suspect that coconut milk would also be a good or perhaps better choice if you can add only 1/2C and use the rest for something else soon after. I did try Greek yogurt once and while I really like the “tang” of it in many cases, my personal view is that it was not a good fit for this recipe.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/creamy-cashew-chicken-curry