Ingredients for Chicken And Cashew Curry With Chutney And Mint Raita Asia Nora
- Gingerroot
- Jalapenos
- Chicken Stock
- Canola Oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons curry powder
- Low Fat Yogurt
- Sea Salt
- Fresh Ground Black Pepper
- Boneless Skinless Chicken Legs
- 1 tablespoon garam masala
- 1 tablespoon lemon juice (optional)
- 1/4 cup chopped fresh cilantro
- 1 cup raw cashews
- 1/4 cup water
- Basmati Rice
- Lemon, Rind Of
- 1/2 cucumber, grated and squeezed
- Ground Cumin
- 1/4 cup chopped fresh mint
- 1/2 medium onion, finely chopped
- 1-inch piece ginger, peeled and roughly chopped
- 1 cup dried apricots, chopped
- White Sugar
- Apple Cider
- Cardamom Pods
- Cinnamon Sticks
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How to Make Chicken And Cashew Curry With Chutney And Mint Raita Asia Nora
- **Preparation:**
- Blend ginger, chilies, and 1/4 cup water until smooth.
- Heat 2 tablespoons oil in a large pan. Sauté onions over low heat for 20-30 minutes until soft and golden.
- Add minced garlic and curry powder; sauté for 2 minutes.
- Stir in chili-ginger mixture and yogurt. Season with salt and pepper.
- This is your curry base.
- Heat remaining oil in a separate pan. Brown chicken pieces for 3 minutes per side.
- Preheat oven to 350°F (175°C).
- Add browned chicken to the curry base. Bring to a boil, reduce heat, and simmer for 15-20 minutes until chicken is tender.
- Spread cashews on a baking sheet and roast in the preheated oven for 10 minutes until golden.
- Just before serving, stir in garam masala, lemon juice (optional), cilantro, and roasted cashews. Heat for 5 minutes.
- **Assembly:**
- Spoon curry onto plates. Add a spoonful of rice to the center of each plate.
- Serve with chutney and mint raita.
- **Basmati Rice:**
- Bring 3 cups of water to a boil. Add 1 cup rice, salt, and lemon zest.
- Return to a boil, stirring. Reduce heat, cover, and simmer for 14 minutes, or until tender.
- Fluff with a fork.
- **Mint Raita:**
- If desired, drain yogurt in cheesecloth for at least 1 hour to thicken.
- Squeeze grated cucumber to remove excess water.
- Mix drained yogurt with cucumber, cumin, and mint. Season with salt and pepper.
- **Apricot Chutney:**
- Combine 1/2 onion, 1/2 cup chopped apricots, 1/2 cup sugar, 1/4 cup vinegar, 1/4 cup water, 1/2 tsp curry powder, 1/2 tsp cardamom, 1/2 tsp cinnamon in a saucepan.
- Bring to a boil, reduce heat, and simmer for 1-1.5 hours until jam-like consistency.
- Stir occasionally. Cool. Add minced chilies for spiciness.
- **Nora's Tips:** Use good quality curry powder. For yogurt-based curries, add more cardamom and coriander. For tomato-based, add more cumin and turmeric.
- **Garam Masala:** (Optional – You can buy pre-made garam masala, if desired.)
- Grind together: 25 cardamom pods (seeds only), 1/2 cup black peppercorns, 1/2 cup cumin seeds, 2 three-inch cinnamon sticks, 4-6 cloves, 1/2 cup coriander seeds, 1 tbsp ground mace, 6-8 bay leaves.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
208g
Fat
38g
Carbs
50g
