Sunday, 2 October 2016

Creamy Cashew Chicken With Pickled Lemon...

When I posted a picture of my cashew chicken, I did not think that I would be inundated with emails and messages requesting the recipe! The pickled lemon goes really well with this dish, really enhancing the flavour, so the recipe will be included. This recipe is pretty straightforward, so here goes...


2 tablespoons oil
6 boneless and skinless chicken breasts, cut into 2 cm cubes
2 teaspoons ginger paste
3 teaspoons garlic paste
1 teaspoon red chilli paste (or to taste)
3 medium tomatoes, purèed
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon whole cumin seeds
Salt to taste
1 teaspoon garam masala*
1 cup Greek yoghurt
1/2 cup unsalted cashews, soak for 15 minutes in 1 cup of water, then liquidize to a paste
3 onions, fried until golden and crispy
200 ml whipping cream
1/2 cup whole cashews, extra
1 tablespoon oil,extra
a handful of fresh coriander, roughly chopped

Heat oil in a pot. Add the chicken cubes, ginger, garlic and chilli pastes, and stir for a minute. Then add the tomato puree. Cover with a lid and cook for about 10 minutes. Add the dry spices and cook for two minutes, then add the yoghurt together with 1/2 cup of water. Stir whilst bringing to a boil. Add the cashew paste and the fried onions. Cook for a minute. Just before serving, add the cream and heat to a simmer. Fry the extra cashews in the oil until golden. Drain on a piece of kitchen paper. Add to the chicken,together with the coriander. Serve this with boiled Basmati rice, pickled lemon, and poppadoms.


Pickled lemon  ( this recipe has been adapted from Jamie Oliver)

2 lemons, quarter,seed and slice thinly
2 tablespoons oil
2 teaspoons mustard seeds
1 tablespoon urid dhal
A sprig of curry leaves
11/2 teaspoons  red chilli powder
Salt to taste
1 teaspoon sugar
2 tablespoons white vinegar
1 tablespoon lemon juice

Heat the oil and add the mustard seeds, urid dhal and curry leaves. Stir for a second then add the red chilli, lemons and salt. Cook for a few minutes, then add the sugar, vinegar and lemon juice. 
This pickle will keep in the fridge for about 1 week. 

* Garam masala is available at Indian spice shops