Best 3 Cashew Nut Butter Chicken Recipes

CASHEW CHICKEN

Cashew Chicken image

Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

Ingredients

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

Steps:

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

CASHEW NUT BUTTER CHICKEN

Cashew Nut Butter Chicken image

One of my favourite recipes, I often make this if we're having guests. From 'Super Food Ideas' magazine.

Provided by Marli

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

60 g ghee or 60 g butter
2 cloves garlic, crushed
2 onions, minced
1 tablespoon tandoori curry paste
1 tablespoon ground coriander
1/2 teaspoon ground nutmeg
750 g boneless chicken, cut into 2 cm cubes
60 g cashews, slightly crushed
1 1/4 cups thickened cream
2 tablespoons coconut milk

Steps:

Melt ghee or butter, in a large pan over medium heat.
Add garlic& onions and cook, stirring, for 3 mins, or until onions are golden.
Stir in curry paste, coriander, and nutmeg.
Cook for 2 min, or until fragrant.
Add chicken and cook for 5 mins, or until chicken is browned.
Add cashwes, cream, and coconut milk.
Bring to the boil.
Reduce heat.
Simmer, stirring occasionally, for 40 mins, or until chicken is tender.
Serve with rice.

Nutrition Facts : Calories 888.1, Fat 75.4, SaturatedFat 34.8, Cholesterol 262.1, Sodium 257.2, Carbohydrate 14.7, Fiber 2.6, Sugar 3.3, Protein 40.1

THAI CASHEW CHICKEN

Thai Cashew Chicken image

A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.

Provided by SKOALZ

Categories World Cuisine Recipes Asian Thai

Time 3h

Yield 4

Number Of Ingredients 14

Ingredients

¼ cup soy sauce
¼ cup fish sauce
1 ½ tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 skinless, boneless chicken breast halves - cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
¾ cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

Steps:

In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

Nutrition Facts : Calories 669.1 calories, Carbohydrate 68.6 g, Cholesterol 60.9 mg, Fat 28.3 g, Fiber 2.9 g, Protein 37.2 g, SaturatedFat 5.7 g, Sodium 2251.6 mg, Sugar 14.4 g

Tips:

To make the chicken more flavorful, marinate it in the yogurt and spices for at least 30 minutes before cooking.
If you don't have a tandoor, you can cook the chicken in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until cooked through.
To make the cashew nut butter sauce, be sure to use smooth cashew nut butter. If you only have chunky cashew nut butter, you can blend it until smooth in a food processor or blender.
If the sauce is too thick, you can add a little bit of water or milk to thin it out.
Garnish the dish with chopped cilantro, sliced almonds, or a squeeze of lemon juice before serving.

Conclusion:

Cashew nut butter chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the cashew nut butter sauce is rich and creamy. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #asian #indian #chicken #dietary #spicy #one-dish-meal #low-sodium #low-carb #low-in-something #meat #taste-mood