Chicken And Nut Curry Food

CHICKEN AND BUTTERNUT SQUASH CURRY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
• Roast in the preheated oven until tender, 20 to 25 minutes.
• Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
• While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

NUTTY CHICKEN CURRY

Steps:

• Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
• Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

CHICKEN AND NUT CURRY

Steps:

• Spice Paste:
• In a food processor, combine ingredients and process until smoooth (about 30 seconds). Transfer to a small bowl.
• Curry:.
• In a wok or large skillet, heat oil over medium heat and fry spice mixture until fragrant (about 2 minutes).
• Add apricots and chicken: cook for 1 minute.
• Stir in stock, cover and simmer until tender (10-12 minutes).
• Spoon into serving bowls and garnish with the extra cashew nuts and coriander. Serve with steamed rice.

YOGURT & ALMOND CHICKEN CURRY

Steps:

• Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
• Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
• Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

CASHEW CURRY

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.

CHICKEN AND CASHEW NUT CURRY

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.

CHICKEN AND CASHEW NUT CURRY

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.