CASHEW CURRY
This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander
Provided by Joe Wicks
Categories Lunch
Time 1h20m
Number Of Ingredients 14
Steps:
- Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
- Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
- Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
- Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
- Scatter with the coriander leaves and serve with the greens.
Nutrition Facts : Calories 508 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 0.7 milligram of sodium
CREAMY CASHEW CHICKEN CURRY
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h50m
Yield 8
Number Of Ingredients 20
Steps:
- Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
- Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
- Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
- Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
- Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
- Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g
CHINESE CASHEW CHICKEN
Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")
Provided by Nagi
Categories Mains
Time 21m
Number Of Ingredients 13
Steps:
- Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
- Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
- Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
- Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
- Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
- Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Nutrition Facts : Calories 559 kcal, Carbohydrate 21 g, Protein 26 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 1324 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN CURRY WITH CASHEWS
Categories Chicken Nut Poultry Dinner Cashew Curry Winter Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
- Just before serving:
- Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
CHICKEN AND CASHEW NUT STIR-FRY
Crisp fried chicken with stir-fried vegetables and cashew nuts. Serve with steamed jasmine rice.
Provided by Ching-He Huang
Categories Main course
Yield Serves 4
Number Of Ingredients 14
Steps:
- For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
- Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
- For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
- Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.
CHICKEN AND CASHEW NUT CURRY
This recipe comes from Forever Summer by Nigella Lawson. Serve with a bowlful of basmati rice and some flat bread. I also think you could make most of this ahead, if you do not stir the cashews in until you reheat the chicken curry mixture. I have decreased the water a bit from the original and still wonder if it is has too much liquid.
Provided by WiGal
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
- Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.
- Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
- Check the seasoning and add the beans, cooking for another 5 minutes or so.
- While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
- Ladle into bowls, sprinkling with more of the cilantro as you go.
Nutrition Facts : Calories 490.6, Fat 33.5, SaturatedFat 16.5, Cholesterol 141.5, Sodium 394.9, Carbohydrate 12.4, Fiber 2.1, Sugar 3.8, Protein 37.3
COCONUT CASHEW & BUTTERNUT SQUASH CURRY
Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It's perfect for a family meal
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.
- Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.
Nutrition Facts : Calories 563 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 35 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium
CASHEW COCONUT CHICKEN CURRY
Steps:
- Whisk together the spice mixture ingredients. Divide it in half and rub half of it into the chicken thighs. Let them rest for 20 minutes.
- Heat 1/4 cup olive oil in a large, heavy pot like a Dutch oven over medium heat. Brown the chicken thighs in batches to prevent steaming. When they are browned remove them to a wide bowl and add 2-3 tablespoons of olive oil into the pot.
- Add the chopped onions with a pinch of salt. Cook, stirring and scraping at the bottom of the pan to remove any stuck bits, for 10 minutes. Add the garlic, ginger and red chile pepper paste. Add another pinch of salt and cook for 5 more minutes.
- Add 1/2 teaspoon of Aleppo pepper and the remaining half of the spice mixture and stir to roast the spices. Let cook for another minute.
- Add the butternut squash chunks and stir to coat in the aromatics and spices. Cover and cook for 5 minutes.
- Add the chicken back in along with any accumulated juices. Then add the 6 cups of water and cook for 10 minutes, covered.
- Add the cauliflower florets and stir in. Reduce heat to simmer, covered, for 20 minutes.
- While the curry is simmering, whisk together: the coconut milk, cashew butter and lime juice.
- At the end of the 20 minutes simmering time, whisk the coconut milk mixture into the curry and bring back to a simmer for 5-10 minutes.
- Mix in 1 cup of chopped cilantro and 1 tablespoon of honey. Taste for more honey, more salt or more lime juice.
- Serve over Basmati rice and garnished with chopped cilantro, chopped roasted cashews and freshly squeezed lime juice.
BETTER-THAN-TAKEOUT CASHEW CHICKEN
Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!!
Provided by Averie Sunshine
Categories Chicken
Time 20m
Number Of Ingredients 17
Steps:
- To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
- To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
- Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
- To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
- Add the cashews to the skillet and stir to combine.
- Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
- Add the green onions, stir to combine, and serve immediately.
Nutrition Facts : Calories 369 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 40 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 642 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHICKEN AND CASHEW NUT CURRY
Make and share this Chicken and Cashew Nut Curry recipe from Food.com.
Provided by Doreen Randal
Categories Chicken Thigh & Leg
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the butter and oil in a large frying pan and the chicken pieces.
- Turn them to prevent them from sticking to the pan and brown the pieces well.
- Transfer to a plate. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly.
- Add the flour and cook a further minute. Stir in the chicken stock and bring to the boil.
- Simmer 10 minutes.
- Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked.
- take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
- Add to the pan with the remaining whole cashews.
- Season with salt and pepper.
- If wished, finish with yoghurt and garnish with fresh coriander just before serving.
- Serve over Basmati rice. Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
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CHICKEN, CASHEW NUT AND CAPSICUM STIR-FRY RECIPE - …
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Servings 4Total Time 30 minsCategory Dinner
- 1. Combine the sauce ingredients and set aside. Combine the chicken with soy sauce and 1 tsp of the cornflour. Heat the wok over high heat and add 2 tbsp of the oil around its edge, letting it run down into the centre of the wok. Add chicken and cook, tossing the wok occasionally until the chicken is browned and just cooked through, about 3 minutes. Remove the chicken from the wok and set aside.
- 2. Return the wok to a high heat and add the remaining 1 tbsp of oil. Add the onion and garlic, tossing until the garlic starts to brown. Add the capsicum and continue to toss in the wok until the pieces begin to soften. Add the sauce ingredients and bring to a simmer. Add the chicken and cashews and toss.
- 3. Combine the remaining 1 tsp cornflour with 2 tbsp of cold water and drizzle mixture into the wok slowly , shaking or stirring the wok until the contents thicken to a silky consistency. Remove from the wok and serve.
EASY CREAMY CASHEW CHICKEN CURRY - SIMPLY DELICIOUS
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4.5/5 (10)Category Chicken, Curry, Dinner, EasyServings 4Total Time 25 mins
- Soak the almonds and cashews in 1½ cups of boiling water for 5 minutes before blending until fine.
- In the meanwhile, fry the onion, garlic and ginger in a tablespoon of coconut oil (or any other oil of your choice) until soft and fragrant.
- Add the spices and fry for another 30 seconds then pour in the blended nuts, sugar and coconut milk and allow to come to a simmer.
- Add the chicken breast cubes and turn the heat down. Allow the curry to simmer for 10-12 minutes. If the sauce is too thick for your liking, you can add ½-1 cup of chicken stock or water. When the chicken is just cooked and the sauce has thickened, season to taste.
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