Cashew Chicken recipe?
- MV Feb 2, 2005 02:07 PM
Does anyone have a particularly good recipe for this dish. I have a bag full of unsalted cashews that i dont want to waste.
Not sure if this is "particularly good" or special, but I personally enjoy this simple method of preparation. This is one of the few recipes in which I appreciate the celery component.
Celery, cut on a bias, smaller than bite-sized pieces
Carrot pieces of similar size and shape
Chicken thighs/breasts (my grandmother uses thigh), cut up into pieces of similar size to the celery and carrot.
Smashed Garlic, bit of Ginger
Blanch celery and carrot for a minute or two, set aside.
In hot pan/wok, add some oil, wait till hot and add garlic and ginger. Saute (try not to brown it) until softer and then add chicken and cashews. Cook chicken until almost cooked (slight or little browning on outside the best, IMO, and the small pieces should help it cook even faster). Add vegetables, salt, stir-fry a couple more minutes. Plate. Serve with rice.
If you want to inquire about quantities, I would suggest about a 3:3:2:2 ratio of Celery, Carrot, cashew, and chicken (though it's only a rough estimate).
You could make a basic chicken curry, and then add a mixture of cashew paste (1/4 lb of cashews) with plain yogurt (3/4 cup), to thicken the curry sauce. Put the mixture at the very end, when the chicken is done, and just simmer for a few minutes.
I like to use cashews liberally in vegetable (peas, carrots with a few broiled potateos) pilaus. It's fancier than plain rice, and less effort than a biryani.
This is a recipe from Epicurious. My apartment smelled like curry for a few days, but it was worth it.
CHICKEN CURRY WITH CASHEWS
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro
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.
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.
This is a good basic chinese recipe for chicken with cashew nuts. I prefer it without the optional add-ins that I list, but feel free to add them or anything else you like. It's comfort food and anything goes.
Chinese Chicken with Cashew Nuts
2 lbs, boneless chicken; cubed
1/4 Cup soy sauce
1 Tablespoon hoisin sauce
1 Tablespoon plum (or duck) sauce
2 cloves chopped garlic
1 teaspoon sesame oil
1 1/2 teaspoons grated ginger root
2 Tablespoons vegetable oil (for stir frying)
2/3 Cup cashews
1 1/2 teaspoons cornstarch dissolved in 3 teaspoons cold water
Optional Add Ins-- 1/2 cup sliced mushrooms, 1/2 cup celery sliced on the diaganol, 1/4 cup bamboo shoots.
1. Combine soy sauce, hoisin sauce, plum sauce, garlic, sesame oil, and ginger root in medium bowl. Add chicken and marinate at least 20 minutes.
2. Heat wok and add vegetable oil. If you are going to add celer, mushrooms or anything raw, stir fry them until tender in a couple tablespoons of oil and remove.
3. Add 2 tablesppons to hot wok, add chciken and marinade and cook chicken until opaque.
4. Add the optional cooked veggies and the cashews.
5. In small cup, mix cornstarch with cold waterand add to the chicken mixture, stirring until sauce is thickened.
Serve with rice.