In a large skillet or Dutch oven, heat the coconut oil over medium heat. Once melted, add the finely chopped Vidalia onion. Sauté for about 5-7 minutes, or until the onions are translucent and fragrant.
Next, add the diced chicken breast to the pan. Cook for about 5-8 minutes, stirring occasionally until the chicken is no longer pink.
Once the chicken is cooked, add in the minced garlic, ground turmeric, garam masala, ground ginger, cumin, coriander, kosher salt, and black pepper. Stir well to coat the chicken and onions in the spices, allowing them to bloom for about 2 minutes.
Now, it’s time to add the coconut milk. Pour in the entire can, scraping up any bits stuck to the bottom of the pan. Stir well to combine everything, then bring the mixture to a gentle simmer.
Stir in the cashews, and if you like a touch of sweetness, add sugar to taste. Allow the curry to simmer for about 10-15 minutes.
If you enjoy a bit of heat, feel free to sprinkle in a pinch of cayenne pepper or red chile flakes. Stir to combine and taste, adjusting the seasoning as needed.
Once the curry has thickened to your liking, remove it from the heat. Serve your Yellow Chicken Coconut Curry hot, garnished with fresh cilantro.
