NUTTY CHICKEN CURRY
Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 18m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 358 calories, Fat 18.9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.66 milligram of sodium
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
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.
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
TERRINE OF CHICKEN FLAVORED WITH PISTACHIO NUTS, CURRY, AND HAZELNUTS
After a recent trip to France, I told chef Daniel Boulud that I wanted to learn more about charcuterie. He suggested that I spend a day with Sylvain Gasdon, the charcutier at his newly opened Bar Boulud in New York. It turned out that some of the trends I had been noticing in French restaurants were the foundation of the menu at Bar Boulud, featuring charcuterie and lighter terrines. I asked Sylvain, who came from Paris to help Daniel, if he would teach me how to make a terrine, one for those who eschew pork. This is it!
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees, and grease a 5-by-12-inch porcelain terrine, or equivalent-sized rectangular baking dish, with the vegetable oil.
- Put the chicken breasts in the dish, and season with salt and freshly ground pepper to taste. Add chicken broth to cover, as well as the thyme and bay leaves. Cover the dish, and put in the oven for 30 minutes, or until the breasts are almost cooked through. Remove from the broth, reserving it, and carefully cut the breasts horizontally into three or four 1/2-inch-thick wide, flat scaloppini. Lower the oven temperature to 300 degrees. Strain the reserved chicken broth through a cotton kitchen towel; set aside 2 cups, and save the rest for another use.
- Heat the olive oil in a sauté pan, and sauté the shallots until translucent. Then pour in the balsamic vinegar to deglaze the pan, using a wooden spoon to scrape up any bits that have stuck to the bottom. Season with salt and pepper, and set aside.
- Put a layer of chicken slices in the bottom of the terrine or baking dish, cutting some slices into pieces to make an even layer. Sprinkle over the top a third of the shallots, a third of the pistachio nuts, a third of the hazelnuts, and 1 teaspoon of the curry powder. Make two more layers like that of the chicken, shallots, nuts, and curry, ending with a fourth layer of chicken.
- Mix the 2 cups reserved chicken broth with the gelatin. Stir to dissolve, about 2 minutes of stirring. Once dissolved, pour the broth over the layered chicken, up to 1/2 inch from the top of the terrine. Cover with a piece of parchment paper, and place weights on top of the parchment. Put the terrine in a larger baking dish, and pour about 4 cups boiling water all around, to make a bain-marie.
- Carefully set in the oven and bake for 45 minutes. Cool, and refrigerate, with the weights in place, for 1 day, to allow the gelatin to set.
- When ready to serve, run a knife around the edges of the terrine to loosen it from the pan, then put a plate over the terrine and flip it over to unmold. Cut into 1/2-inch slices, and serve with slices of the apple on the side. I also like to serve it with lettuce salad tossed with a red-wine vinaigrette.
CHICKEN AND NUT CURRY
Make and share this Chicken and Nut Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 436.8, Fat 22, SaturatedFat 4.1, Cholesterol 106.5, Sodium 1032.1, Carbohydrate 30.9, Fiber 3.8, Sugar 18.3, Protein 31.9
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