Best Chicken And Cashew Nuts In Black Spices Recipes

Spicy Cashew Chicken image

Provided by Mariam E.

Time 25m

Number Of Ingredients 17

1.5 lbs. chicken tenders (cubed)
1 red bell pepper (cubed)
1 green bell pepper (cubed)
4 garlic cloves (sliced)
1 large zucchini (sliced)
1/2 cup roasted cashew
3 tbsps. olive oil (divided between chicken and veggies)
Sliced scallions or green onions (optional)
1/2 cup reduced sodium chicken broth
3 tbsps. reduced sodium soy sauce
1 tbsp. vinegar
1 tbsp. freshly grated ginger
1 tsp. black pepper
1/2 tsp. salt
1 tbsp. corn starch
1.5 tbsps. brown sugar
1 tsp. pepper flakes

Steps:

Bring 1.5 tbsps. of olive heat to high heat in a skillet or frying pan.
Toss in the veggies and cook until tender. Remove and set aside in a bowl.
Throw in the cashews into the same skillet and toss to toast them a little bit. Remove and add to the veggies.
Add another 1.5 tbsp. of olive oil and bring to high heat. Saute the chicken cubes until they are brown in color and fully cooked.
Pour in the cashew chicken sauce mixture and cook together for 1 minute. Return the veggies and cashew to the skillet and mix together with the chicken and sauce to coat well.
Cover and allow them to cook together for 2-3 minutes. If you are adding the scallions or green onions, you can do so now. Toss together and remove from the heat to serve.

Nutrition Facts : ServingSize 1 g, Calories 346 kcal, Sugar 5.5 g, Sodium 530 mg, Fat 16.6 g, SaturatedFat 3 g, Carbohydrate 10.9 g, Protein 38.1 g

Chicken and Cashew Nuts in Black Spices image

Provided by Brian Holley

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3 lbs skinless chicken, and jointed
4 ounces desiccated coconut
12 garlic cloves, peeled
1/2 inch piece fresh ginger, chopped
2 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
6 dried red chilies
6 cloves
3 inches cinnamon sticks
8 ounces cashew nuts
1 large onion, chopped
5 tablespoons oil
salt

Steps:

In a dry pan roast the coconut, garlic, ginger, coriander seeds, cumin seeds, red chillies,cloves and cinnamon over low heat for 5 minutes.
Add 2 oz of the cashew nuts and the onion cook for 10 mins stirring all the time to prevent burning and sticking.
Turn off the heat and allow to cool.
In a blender process the spices with 3/4 cup water to make a fine smooth paste.(a coarse paste will give the appearance of a curdled curry) Set the paste aside. Wash blender.
Grind 1 oz of the nuts with 1 tbsp water to make a paste.
Heat the oil in a heavy pot and fry the spice mixture over low heat for 10 minutes Add the ground cashew nuts and salt to taste, cook 2 minutes.
Add the chicken and cook over medium heat for 5 minutes.
Add 3 cups warm water and cook on low for 10 mins with the pot covered.
Add the remaiming nuts and cook till the chicken is tender.
The curry should appear as a dark thick sauce with the whole nuts and chicken.
Serve with lemon rice for a nice change.