CREAMY CASHEW BUTTER CHICKEN
This delicious Cashew Butter Chicken is as good as it gets. By using cashews instead of cream, this recipe is as rich and creamy as any restaurant-style butter chicken, but it's so much healthier for you.
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- Place the cashews and 1 ½ cups of water into your blender or food processor and blend on high until completely smooth. Pour into a bowl and set it aside. Don't clean your blender yet - you'll need it again.
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add the chicken and cook until brown on both sides, about 10 minutes total. You don't need to cook the chicken all the way through. Chop the chicken into bite-sized pieces.
- While the chicken is browning, start cooking the curry. Add the remaining tablespoon of oil to a large skillet over medium-high heat. Add the onion to the pan and cook until it is soft, about 5 minutes. Add the garlic and ginger and let it cook for 5 minutes more. Add all the spices to a small bowl while the onions are cooking.
- Add the spices to the onions and let them cook for a minute, stirring the whole time. Pour the tomatoes into the pan and scrape the bottom of the pan. Carefully transfer to your blender and blend on high until smooth.
- Pour the curry back into the pan, add the blended cashews, the chopped chicken, ½ cup of water, and (if using) the brown sugar. Bring the curry to a boil then reduce the heat to low, cover the pot, and let it cook for 10 minutes. Season to taste with sea salt.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Carbohydrate 40 g, Protein 37 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 73 mg, Sodium 417 mg, Fiber 7 g, Sugar 17 g, UnsaturatedFat 24 g
CHICKEN DRUMSTICKS WITH CASHEW & TURMERIC (KALMI KEBAB)
Make this North Indian favourite: chicken legs marinated in garlicky yogurt, cream and cashew nut paste and spiced with turmeric and ginger
Provided by Roopa Gulati
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- Put the cashew nuts in a bowl and cover with enough boiling water from the kettle to cover. Set aside for at least 2 hrs to soften. Drain the nuts, then blend until smooth in a small food processor with the lemon juice.
- Mix the nut paste with the yogurt in a large bowl, and add the lemon, ginger, garlic, turmeric, chilli powder, carom seeds (if using), garam masala, cumin, black pepper, and cream.
- Using a sharp knife, make 2-3 slashes on each chicken drumstick and coat them with the spiced yogurt. Cover the bowl and leave the chicken to marinate in the fridge for 1-2 hrs, or overnight if you have the time.
- Heat the oven to 220C/200C fan/gas 7. Put the ghee or oil in a large roasting tin and heat it in the oven until it is really hot.
- Arrange the chicken in a single layer in the roasting tin. Spoon half the marinade over the legs and return the tin to the oven.
- After 15 mins, turn the legs over and spread over the remaining marinade. Put in the oven for a further 15 mins, until the chicken juices run clear when pierced with a knife.
- Preheat the grill to its hottest setting and grill the chicken for 3-4 mins until browned. Transfer to a serving dish, scatter with red onion rings, and serve with lemon wedges on the side.
Nutrition Facts : Calories 414 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.41 milligram of sodium
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.
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