CHICKEN IN A CASHEW NUT SAUCE
Make and share this Chicken in a Cashew Nut Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
- Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
- Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
- In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
- When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
- Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
- After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.
Nutrition Facts : Calories 307.2, Fat 13.9, SaturatedFat 2.4, Cholesterol 66.1, Sodium 806.5, Carbohydrate 16.3, Fiber 2.3, Sugar 7.1, Protein 30.6
CHICKEN IN CASHEW NUT SAUCE
Make and share this Chicken in Cashew Nut Sauce recipe from Food.com.
Provided by hannahactually
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- heat 2 tb oil in medium skillet and fry onion until well browned. cool slightly and then use food processor to grind browned onion with 1/4 c water, cashews, ginger, garlic, and cayenne until it forms a smooth, thick paste.
- in large saucepan, heat remaining 1 tb oil along with butter. add cashew-onion paste and stir constantly over medium heat, deglazing the pan by adding a few tb water and using spatula to loosen browned bits until the sauce has browned evenly. this should take roughly 5 minute.
- thin out sauce with remaining 1/2 c water and stir in salt. add chicken and turn to coat well with sauce. simmer, covered, over low heat until chicken is cooked through but not overdone, 8-10 minute you can discreetly pierce the thickest part of the chicken with a pairing knife and check for doneness. carefully turn chicken over during cooking. turn off heat.
- remove chicken breats to serving platter, gently stir the yogurt into the sauce, and mix well. pour sauce over chicken and serve.
Nutrition Facts : Calories 447.2, Fat 28.9, SaturatedFat 6.8, Cholesterol 80, Sodium 970.1, Carbohydrate 15.2, Fiber 1.5, Sugar 4.5, Protein 33.2
CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
- In a medium bowl, season the chicken with salt, pepper, and cornstarch.
- Heat a 9.5" fry pan over medium-high heat and add sesame oil.
- Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
- Remove chicken and set aside in a separate bowl.
- Add the broccoli and bell peppers, and cook for 2-3 minutes.
- Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
- Remove from heat and serve over brown rice.
- Enjoy!
Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams
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- In a small to medium size pot, combine the sesame oil and minced garlic over medium heat. Cook for about 30 seconds. Then add the remaining sauce ingredients: oyster sauce, soy sauce, brown sugar, onion powder, red pepper flakes (if using), and cornstarch. Start with two tablespoons of cornstarch and you can add more later if you think it needs to be thicker.
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