![]() ![]() Cook the chicken: Add the cubed chicken thighs to the skillet and cook for 1 to 2 minutes or until the chicken is no longer pink.Cook veggies: Turn up the heat to high and add the onion, garlic and bell peppers to the wok and cook for 30 seconds to 1 minute.Transfer the cashews to a bowl using a slotted spoon. Add the cashews and cook until they become aromatic and start to brown but not burn, about 3 minutes. Cook the cashews: Heat the peanut oil in a large wok or skillet, over medium heat.Make the sauce: Stir all the sauce ingredients into a small bowl and set aside.Cornstarch – I only used a bit of cornstarch to slightly thicken up the sauce.Oyster sauce – This is where that umami flavor comes from.Sugar – To add a bit of sweetness to the sauce.White Vinegar – You’ll need just a bit to add some acidity to the sauce and balance out the flavors.The dark soy sauce is not only added for that extra intensely flavored soy but also to darken the color of the sauce. Soy Sauce – I’m using both soy sauce and dark soy sauce.I opted for dried red chilies, fresh would work too, just keep in mind they are quite a bit spicier. Veggies – In this dish, you’ll usually find red bell peppers cut into bite size pieces, green onions and red chilies.Onion and garlic – Essential flavor enhancers in any stir fry and lots of other dishes!.You’ll want to use raw unsalted cashews and you’ll want to toast them in a bit of peanut oil. Cashews – The star ingredient in this dish.Chicken – Chicken thighs are best here because they’re juicy and most flavorful, however, you can use chicken breast as well.You might need to double up your ingredients, because I guarantee, your food will be gone before you can say ‘Cashew’. However, I love saucy dishes, so I made this with a bit more sauce, simply because I love to soak my rice in some umami sauce. Unlike the Chinese version, the Thai version isn’t quite as saucy. There are many versions of Thai cashew chicken out there, as well as many versions of Chinese cashew chicken, but don’t confuse the two. ![]() ![]() Crispy veggies such as peppers and onions.I’m talking lots of crisp veggies, tender chicken pieces, roasted cashews in one lip-smacking umami packed sauce! This chicken dish is ready in just 20 minutes, so you know it’s not only faster than take out, it’s much better, because it’s homemade. Minutes 20-25: Cut up the cooked chicken and transfer it to the saucepan.I think you all know my love of one pot dishes that take less than 30 minutes by now.Minutes 15-20: Add the cashew mixture, coconut milk, and yogurt into the sauce.Minutes 5-15: Simmer the sauce and stir in the spices, flip the chicken, and cream the cashews in your blender.Start blending the sauce ingredients and transfer the puree to a hot, oiled saucepan. Minutes 3-5: Begin cooking the chicken.Minutes 1-3: Heat up your griddle pan and season the chicken.(If you’re serving this with rice, you’ll want to start cooking it first! Here’s my favorite method.) ![]() Here’s the game plan to get this done in 30 minutes: I made this Korma recipe the other night, then decided that it was way too complicated and I needed to come up with something that better utilized my blender and could be cooked in less than 30 minutes. Since I’ve been home, I’ve been on a bit of an Indian food kick. It maybe wasn’t the *best* Indian food I’ve had, but it was still pretty darn good. Needless to say, I took her over to the restaurant for lunch and she tried butter chicken and naan. When a friend and I were in San Francisco, we walked past a little hole-in-the-wall Indian place and she mentioned that she had never had Indian food before. Let’s talk about this Creamy Cashew Indian Chicken Curry. Creamy cashews add a velvety richness to this flavorful Indian Chicken Curry – pair with homemade naan bread for the perfect meal! ![]()
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