Curried Chicken with Cashews

From the kitchen of One Perfect Bite...If you like a little heat with your meat, this dish will please on many levels. It is inexpensive and easy to make, but more to the point, it is absolutely delicious. While this Thai-style curry is best made with the hot and flavorful Madras curry powder, don't let the lack of it keep you from trying the dish with a less potent variety. As is the case with most rice and stir-fry combos, make sure your rice is ready to serve before you start to assemble the curry. It is way too easy to over cook the chicken in this dish, so get it from the wok to the table as soon as it is done. The sauce for this curry is rather thin, so if you'd like it to have more substance, mix a teaspoon of cornstarch with a teaspoon or two of water and add it to the wok at the very end of cooking. While it lacks eye appeal, this is a terrific dish for an adult week night meal. Unfortunately, most children won't go near it, so I can't recommend it for a family dinner if your children are under the age of twelve. I do hope the rest of you will try this curry. You will not be disappointed. Here is how it is made.

Curried Chicken and Cashews...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
Sauce:
1/3 cup fat-free, less-sodium chicken broth
3 tablespoons water
1-1/2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon rice vinegar
Remaining ingredients
3/4 pound skinless, boneless chicken breast halves
2 tablespoons canola oil, divided
1 1/2 cups vertically sliced onion
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 teaspoon Madras curry powder
3 small dried hot red chiles, broken in half
1/3 cup chopped fresh cilantro
1/4 cup dry-roasted salted cashews, chopped
3 cups hot cooked short-grain rice

Directions:
1)  To prepare sauce, combine chicken broth, water, fish sauce, sugar and rice vinegar in a small bowl. Set aside.
2)  Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.
3)  Heat a large wok or skillet over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add half of chicken to wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedure with 2 teaspoons oil and remaining chicken.
4)  Add remaining 1 teaspoon oil to wok, swirling to coat. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned. Add curry powder and chiles; stir-fry 30 seconds. Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish. Sprinkle with cilantro and cashews. Serve over rice. Yield: 4 servings.

                    

                                                    Older Posts

                 One Year Ago Today:                                                       Two Years Ago Today:

                   Shrimp Fried Rice                                                             Hazelnut Anise Cookies

               Three Years Ago Today:                                                   Four Years Ago Today: 

         Sweet Vidalia Onion Salad Dressing                                                     Limoncello