Chicken And Cashew Nuts In Black Spices Recipes
CHICKEN AND CASHEW NUTS IN BLACK SPICES
This is a curry with a thick and nutty sauce. The recipe was passed to me by Mrs. Shirodkar, he wife of a famous doctor in Bombay. My thanks to her again, for a wonderful dish with not too many ingredients.
Provided by Brian Holley
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a dry pan roast the coconut, garlic, ginger, coriander seeds, cumin seeds, red chillies,cloves and cinnamon over low heat for 5 minutes.
- Add 2 oz of the cashew nuts and the onion cook for 10 mins stirring all the time to prevent burning and sticking.
- Turn off the heat and allow to cool.
- In a blender process the spices with 3/4 cup water to make a fine smooth paste.(a coarse paste will give the appearance of a curdled curry) Set the paste aside. Wash blender.
- Grind 1 oz of the nuts with 1 tbsp water to make a paste.
- Heat the oil in a heavy pot and fry the spice mixture over low heat for 10 minutes Add the ground cashew nuts and salt to taste, cook 2 minutes.
- Add the chicken and cook over medium heat for 5 minutes.
- Add 3 cups warm water and cook on low for 10 mins with the pot covered.
- Add the remaiming nuts and cook till the chicken is tender.
- The curry should appear as a dark thick sauce with the whole nuts and chicken.
- Serve with lemon rice for a nice change.
Nutrition Facts : Calories 1242.9, Fat 65.9, SaturatedFat 19.4, Cholesterol 289.4, Sodium 701.4, Carbohydrate 47, Fiber 6, Sugar 20.4, Protein 118
CHICKEN & CASHEW NUTS
Save yourself the trip to your local Chinese food restaurant, and make this authentic dish right at home with the freshest of ingredients! This recipe makes some extra sauce, so you have plenty for your rice ;)
Provided by Da Long
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat Peanut and Sesame Oil in Wok over med-high heat.
- Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.
- Add Onions and Carrots and cook until slightly softened, about 2 minutes.
- Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.
- Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.
- Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.
- Serve with steamed white rice.
Nutrition Facts : Calories 325.4, Fat 14.3, SaturatedFat 2.7, Cholesterol 65.8, Sodium 1447.3, Carbohydrate 18.4, Fiber 2.5, Sugar 6.7, Protein 32.1
THAI CHICKEN WITH CASHEW NUTS
A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice.
Provided by Shane Faz
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
- Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
- Stir in cashews and green onions, and stir fry for 2 minutes.
Nutrition Facts : Calories 442.5 calories, Carbohydrate 20 g, Cholesterol 77.9 mg, Fat 25 g, Fiber 2.5 g, Protein 37 g, SaturatedFat 4.9 g, Sodium 2114.4 mg, Sugar 6.6 g
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