CURRIED CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
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
CURRIED CHICKEN SALAD WITH CASHEWS
Make and share this Curried Chicken Salad with Cashews recipe from Food.com.
Provided by Diana Thompson
Categories Chicken
Time 3h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the chicken, cashews, grapes, and celery in a bowl.
- In a smaller bowl, mix the mayonnaise, curry powder, honey and lemon juice until well-blended.
- Add the dressing to the chicken mixture and toss lightly.
- Refrigerate at least 2 hours before 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.
CASHEW CHICKEN CURRY
Make and share this Cashew Chicken Curry recipe from Food.com.
Provided by evelynathens
Categories Curries
Time 1h
Yield 4-6 serving(s)
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.
- 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.
- Note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered; reheat over low heat before stirring in yogurt and ground cashews.
CURRIED CHICKEN SALAD
Steps:
- Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.
- While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
CURRIED CASHEW, PEAR, AND GRAPE SALAD
Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'
Provided by CHRISTYG
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
- Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
- In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
- In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
- In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g
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- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
- To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, then taste and adjust seasoning, adding the cayenne pepper, if desired. Cover the chicken salad with plastic wrap and chill until ready to serve. Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
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