Best 5 Cashew Nut Chicken Recipes

CHICKEN AND CASHEW NUT CURRY

Steps:

• Heat oil in a wide saucepan and fry the onions gently, sprinkled with a little salt to stop them burning, until softened and then add the ginger, garlic, chillies, turmeric, cumin, and coriander and cook,stirring, for another minute or so.
• Stir the coconut milk and prepared chicken stock into the onion spice paste and when everything is incorporated add the cardamon (remove the outside husk) and chicken pieces.
• Bring the curry back to the boil and then turn down the heat and simmer gently for about 10 minutes or until the chicken is just about cooked through.
• Check the seasoning and add the beans, cooking for another 5 minutes or so.
• While you're waiting for them to cook, toast the cashew nuts in a dry frying pan until colored a little, then tip in the cashew nuts into the chicken mixture, stir in the sour cream and half of the chopped cilantro.
• Ladle into bowls, sprinkling with more of the cilantro as you go.

CROCODILE OR CHICKEN SKEWERS WITH CASHEW NUT SATAY

Steps:

• Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
• Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
• Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
• To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
• Simmer very gently for five minutes.
• Preheat a barbecue, grill or griddle pan until very hot.
• Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
• Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
• Serve the skewers with the hot satay sauce for dipping.

CHICKEN AND CASHEW NUT CURRY

Steps:

• Heat the oil in wide saucepan and add onions, sprinkled with a little salt, cook until softened. Add ginger, garlic, chilies, turmeric, cumin and coriander, stir for 1 minutes. Add coconut milk and stock to onion spice paste, stir well and then mix in cardamon and chicken pieces. Bring to boil, reduce heat and simmer for about 10 minutes. Check seasoning and add beans, cook for 5 minutes more. While you wait, toast cashew nuts. Just before you remove from the heat, add the nuts, sour cream and half of the coriander. Serve over rice topped with remaining coriander.

CHICKEN AND CASHEW NUT CURRY

Steps:

• Heat the butter and oil in a large frying pan and the chicken pieces.
• Turn them to prevent them from sticking to the pan and brown the pieces well.
• Transfer to a plate. Add onion, garlic and ginger to the pan with all the spices and allow to cook 3 - 4 minutes over a moderate heat until the pan smells wonderfully fragrant. Stir regularly.
• Add the flour and cook a further minute. Stir in the chicken stock and bring to the boil.
• Simmer 10 minutes.
• Return the chicken to the pan and cook for about 30 - 35 minutes until the chicken is well cooked.
• take two-thirds of the cashews and process them in a blender or food processor until finely chopped but not to a powder.
• Add to the pan with the remaining whole cashews.
• Season with salt and pepper.
• If wished, finish with yoghurt and garnish with fresh coriander just before serving.
• Serve over Basmati rice. Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

CASHEW NUT BUTTER CHICKEN

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.