Chicken And Cashew Nuts In Black Spices Recipes

CHICKEN AND CASHEW NUT STIR-FRY

Steps:

• For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
• Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
• For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
• Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.

CHICKEN AND CASHEW NUTS IN BLACK SPICES

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.

BASIL CHICKEN AND CASHEW NUTS

Steps:

• Heat peanut oil in a pre-heated wok. Fry the cashew nuts until they are a light golden brown. Remove nuts onto absorbent paper.
• Heat oil again in the wok. Stirfry onion and chili pepper and garlic until it is light brown.
• Add 3/4 cup basil leaves and saute until the mixture is fragrant.
• Add chicken slices and continue to stirfry all ingredients over moderate heat for approximately 2 minutes until the colour of the meat changes.
• Add cashew nuts, remaining basil leaves.
• Stir in the palm sugar, squeeze of lime or lemon and pinch of salt and sprinkle in the fish sauce.
• Serve with rice.