Chicken in Cashew Nut Sauce

Cashews have always been my favorite ! Raw, roasted, toasted, in food :)  My mom used to hide cashews from me in the top shelves where I could not reach I remember .... Memories !! Recently when deciding to make a new dish,  found this recipe in  an Indian cookbook borrowed from our local library. I can never follow exact instructions aside baking recipes almost every time...Some creativity depending on mood and time brings in a little innovation for better or worse in my food :P This turned out perfect for a weekend indulgence dinner !! Yes, this is a rich dish...

Cashew chicken served on rice

Prep Time : 20 mins
Cooking Time : 30 mins
Serves : 4 -5

Ingredients :

• 3 tbsp canola oil
• 2 cups sliced onions (1 large one)
• 4 ounces finely ground unsalted cashews ( I used roasted)
• 1 tsp finely grated fresh ginger
• 1 tsp finely grated garlic
• 1/2 tsp cayenne
•  1-2 tbsp unsalted butter
•  1 lb chicken ( I used thighs with bone )
• 1/2 cup whole or low fat yogurt whisked and at room temperature
• salt to taste ( 1-2 tsp)

Method :

• Heat 2 tbsp oil in the medium skillet and fry the onion till well browned. Cool slightly and grind the onion with 1/4 cup of water, cashews,ginger, garlic and cayenne until it forms a smooth thick paste.
• In a large saucepan, heat another tbsp oil and the butter.
• Add cashew-onion paste and stir constantly over medium heat , stirring till sauce turns brown. This takes around 7 mins.
• Thin out the sauce with the 1/2 cup water and stir in salt.
• Add in chicken and turn to coat well with the sauce.
• Simmer, covered over low heat for around 30 mins till cooked.
• Add whisked yogurt .
• Serve with hot rice or chapati .

Enjoy :)

Ajanta from Walnut Creek

Chinese 'Biryani'

After 3 week nights of pasta dinner, my foodie husband wanted to eat something 'nice', which usually means either Chinese fried rice or chicken biryani. Chinese prevailed. I was not in the mood to cut vegetables and make fried rice from scratch. So I decided to use frozen mix vegetables. After a lot of improvising, the outcome was what my husband called 'Chinese Chicken Biryani'. Here it goes.

Serves: 2-3 persons

Preparation time: 30 minutes

Cook time: 15-20 minutes

Ingredients

1 cup rice (I used Sona Masoori)

1 cup frozen mixed vegetables(thawed)

1 chicken breast (cleaned and cut in 1 inch strips).*

1 egg**

1 tsp Chinese 5 spice powder. 

2 tsp soy sauce

1 tsp white vinegar

1-2 tsp Sriracha sauce or any hot sauce
2 tsp vegetarian Hoisin sauce (or any tangy-sweet sauce)

1 tbsp Toasted sesame oil
1/2 cup Onions (finely chopped)
2 tbsp Garlic (minced)
1 bunch spring onions (only the greens, chopped)

Salt to taste

1/2 tsp pepper

Method

• Cook rice till almost done, and strain. Let it cool.
• Marinade - In a medium bowl, mix egg, vinegar, soy sauce, hot sauce, Chinese all spice powder and salt. Add the chicken strips and gently toss. Let the chicken marinate for 30 mins.
• In a wok, heat sesame oil to medium high. Add chopped onions and fry for a minute or two. Add garlic, thawed mix vegetables. Add salt and pepper. Fry till vegetables are soft (about 4-5 minutes)
• Add marinated chicken, and continue to stir fry till chicken is done. 
• Add rice and hoisin sauce. Fry for 2-4 minutes.
• Garnish with spring onions and serve. 

Chinese Chicken 'Biryani'

*   Chicken can be substituted by Tofu or Paneer
** Egg is optional if making a vegetarian version.
PS. Was not sure if this recipe would make it to the blog, so did not click pictures of each stage. :( I hope the description is clear enough.


Bon Apetit!

Hetal from Houston