Saturday, February 18, 2012

Cashew Nut Chicken

Copyright 2012 LtDan'sKitchen blogs
This is a version of curry using cashews as the base for the sauce. Equally good compared to my favorite Indian stew, Chicken Garam Masala, this stew is wonderful eaten with basmati rice, whether flavored or just plain steamed. The dish carries enough flavor in the thick sauce that it doesn't really need anything else to enhance its flavor. A good side dish though is a raita. This stew is flavored with red chilies and may pack some heat and raita can provide the perfect foil to balance the heat. 

The dish is very easy to make and requires only three steps although looking at the dish, you might think it took hours to make it. Most of the work comes from measuring the spices needed to make the spice paste which includes the main ingredient which is the cashew. You do need a blender or a food processor to make the paste although a large mortar and pestle might do the trick as well. 

Cashew Nut chicken - Adapted*

1 onion, diced
2/3 cup tomato paste
1/2 cup cashew
4 tsp garam masala
4 garlic cloves
2 tbsp lemon juice
1/2 tsp turmeric powder
4 tsp salt
2 tbsp yogurt
4 tbsp canola oil
6 tbsp chopped cilantro
1 cup dried apricots, diced
2 lb chicken pieces, skinned
2 cups chicken stock
4 dried red chili, deseeded
toasted cashew and cilantro to garnish

1. In a food processor, combine the onion, tomato paste, cashew, garam 
    masala, garlic, lemon juice, turmeric, salt and yogurt. Blitz until a 
    smooth paste is formed. 

2. In a deep pot, heat the oil at medium heat and fry the spice paste until 
    fragrant. Add half the cilantro, apricot and chicken and stir. 

3. Add the stock and bring to a boil. Simmer at low heat and cover until 
    the chicken is cooked. This will take about 30 minutes. Add the 
    remaining cilantro and dried red chilies. Check for flavor and season 
    with salt. Serve garnished with toasted cashews and more cilantro 

*Vijayakar, Sunil, 30 Minute Indian, Laurel Glen Publishing, San Diego:2000.

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