Chicken In Cashew Nut Sauce
This is a fantastic Clasical recipe beware it takes a lot of time to prepare but is worth every second, producing a true fantastic nutty smooth rich sauce, adored by the Maharajas and worth every second it takes to prepare…..
250g Cashew Nuts
100g Veg Oil
2 Onions Chopped + 0.5 of an Onion Finely sliced
12 Garlic Cloves Whole
2.5cm Root Ginger Chopped
2.5 tsp Coriander Seeds
1.5 tsp Cumin Seeds
4 Dried red Chillies
8cm Cinnamon stick
2 Green Chillies finely chopped
1kg Chicken highs
3 tbsp Yogurt
The first thing you need to do here is put 100g of the cashew nuts into a bowl and cover with just enough water for them to soak up. Leave em alone for two hours, Drain and chuck em in a blender or food processor, add a little warm water and blitz em til they are smooth paste….Set Aside
Place a further 25g of the Cashews in a small pan and dry roast them til they are golden brown…. Set aside
With a small amount of oil in a frying Pan take the .5 of the onion and fry until it is crispy and golden brown, set aside and use as a garnish just before you serve!
In a large Frying pan/ or cooking pot, dry roast the Garlic, ginger, coriander seeds, cumin seeds, dried chillies, cloves, and cinnamon over a low heat for five minutes stirring all the time, Add the coconut, 75g more of the nuts and the chopped onion and roast for a further 10 minutes stirring continuously taking care not to allow the mixture to burn, but allowing the coconut to gently brown….remove from the heat and allow to cool
Grind the mixture in a food processor adding 125 to 250ml of water to a very smooth consistency this takes time , and is vital so be aware that if it is not done well the sauce will taste gritty so blend for at least ten minutes maybe longer!
Heat The remaining oil in a large pot add the blended spice mixture and fry for 10 minutes over a low heat.
Add the ground Cashew Paste and fry for a further two minutes, add some salt to taste, and the green Chillies
Increase the heat to medium high and add the chicken pieces Fry for a further Five minutes until the chicken is sealed and looking white rather than pink, then add the remaining untoasted cashews, and stir fry for a minute or two longer, then add about 600ml of water. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the chicken is tender and cooked through.
Top it off with a dollop of yogurt and the crispy onion you prepared earlier serve and enjoy …..
This recipe should serve 4 easily with a generous portion each……