Prawns In Cashew Coconut Curry Sauce Food

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CHICKEN CURRY IN CASHEW SAUCE



Chicken Curry in Cashew Sauce image

Make and share this Chicken Curry in Cashew Sauce recipe from Food.com.

Provided by AbbaGav

Categories     Chicken Breast

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/4 kg chicken breasts, boned and skinless
1/4 cup vegetable oil
2 onions, grated
8 garlic cloves, crushed
1 inch fresh ginger, minced
2 fresh green chilies, grated or 1/4 teaspoon crushed red pepper flakes
3 tablespoons curry powder
2 teaspoons garam masala
salt
1 teaspoon ground turmeric
1 teaspoon paprika
1/4 cup raw cashews, ground to a fine paste
2 cups chicken stock
1/4 cup non-dairy coffee creamer
2 tablespoons margarine
12 ounces diced tomatoes
1/4 cup cilantro

Steps:

  • Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter.
  • Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned.
  • Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala.
  • Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly.
  • Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan.
  • Garnish with cilantro leaves.

AROMATIC PRAWN & CASHEW CURRY



Aromatic prawn & cashew curry image

Garam masala provides the base spice for this creamy fish curry with nuts, green chilli and a tomato yogurt sauce

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 15

1 onion , chopped
thumb-sized piece ginger , peeled and roughly chopped
4 garlic cloves , peeled
2 green chillies , seeds removed
small bunch coriander , stalks roughly chopped, leaves picked
1 tbsp butter or ghee
1 tbsp sunflower oil
2 tbsp garam masala
150g bag unsalted cashew
400g can chopped tomato
400ml chicken stock
400g raw king prawn
150ml pot natural yogurt
50ml double cream
rice and Indian breads, to serve

Steps:

  • Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
  • Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
  • Add the blended cashews, the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the coriander leaves and the remaining cashew nuts, and serve with rice and naan bread.

Nutrition Facts : Calories 507 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

PRAWN & COCONUT CURRY



Prawn & coconut curry image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Side dish

Time 32m

Number Of Ingredients 14

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

  • Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  • Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
  • Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium

PRAWNS IN CASHEW COCONUT CURRY SAUCE



Prawns in Cashew Coconut Curry Sauce image

This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer.

Provided by bagchibhai

Categories     Indian Recipes

Time 55m

Yield 8

Number Of Ingredients 17

2 ¼ pounds peeled and deveined medium shrimp
¼ teaspoon turmeric powder
¼ teaspoon ground red pepper
3 tablespoons cashews
5 whole cardamom pods, broken
2 (3 inch) cinnamon sticks
1 teaspoon whole black peppercorns
4 teaspoons sunflower oil
½ red onion, diced
½ teaspoon garlic paste
¾ teaspoon ginger paste
salt to taste
½ teaspoon garam masala
1 large bay leaf
½ cup diced roma tomatoes
2 green bell peppers, seeded and diced
1 (14 ounce) can coconut milk

Steps:

  • Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
  • Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
  • Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 6.8 g, Cholesterol 194.3 mg, Fat 15.5 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 10.1 g, Sodium 263.3 mg, Sugar 1.5 g

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