CHICKEN FINGERS WITH CURRIED KETCHUP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
- Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
- Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.
Nutrition Facts : Calories 330, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 155 milligrams, Sodium 1190 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 37 grams
CREAMY CASHEW CHICKEN CURRY
Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h50m
Yield 8
Number Of Ingredients 20
Steps:
- Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
- Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
- Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
- Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
- Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
- Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g
CASHEW CHICKEN SALAD SANDWICHES
I think this is the best cashew chicken salad sandwich recipe around. It's good for you and quick to make, and it has wonderful flavor. -Peggi Kelly, Fairbury, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine chicken, cashews, apple and cucumber. In a small bowl, combine mayonnaise, sugar, salt and pepper. Stir into chicken mixture. Serve on rolls, with lettuce if desired.
Nutrition Facts : Calories 463 calories, Fat 26g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 720mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.
CASHEW-CURRY CHICKEN SALAD
My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. -Janine Cooper-Moren, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat. ,
Nutrition Facts : Calories 287 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 267mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
COCONUT CHICKEN CURRY WITH CASHEWS
This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices. To intensify the taste, the cashews and coconut are used two ways. First, a handful of each is ground to a powder and added to the sauce. Then after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with toasted cashews. I also added, because I like it and thought it would harmonize nicely, a totally nontropical vegetable, parsnip - optional, but delicious.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
- Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
- Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
- In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
- To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.
Nutrition Facts : @context http, Calories 637, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 20 grams, Sodium 902 milligrams, Sugar 5 grams, TransFat 0 grams
CASHEW CHICKEN FINGERS WITH CURRY MAYONNAISE
Crispy chicken fingers coated with cashews dipped in spicy curry mayonnaise - yum!! This will serve 4 person as an appetizer, although we did polish off everything between the both of us! NOTE: Measure the cashews before chopping them (I use the PULSE button on my Tefal grinder). I find it's easier to use a pair of chopsticks to roll the chicken in chopped nuts, then transfer to baking pan.
Provided by WaterMelon
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well.
- Coat the chicken strips with the flour mixture by placing them into the ziplock bag and shaking it, or using chopsticks to dredge them in the plate.
- Lightly beat the egg (I put it in a wide soup bowl/plate; it's easier for dipping).
- Shaking off excess flour, dip the chicken fingers in the beaten egg.
- Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan.
- Repeat with remaining chicken.
- You may now bake the chicken fingers or chill it in the fridge for a few hours until you're ready to cook (chilling may help the coating to adhere better).
- Just before baking, drizzle melted butter/oil over chicken and bake in preheated oven at 400°F / 210°C for 10-15mins, until cooked through and golden brown.
- To make sauce: Combine all ingredients in a small bowl and mix well.
- You may also serve the chicken fingers with ketchup or sweet Thai chili sauce.
Nutrition Facts : Calories 414, Fat 30.6, SaturatedFat 8.6, Cholesterol 107.8, Sodium 717, Carbohydrate 20.7, Fiber 1.2, Sugar 3.1, Protein 16.1
CASHEW-CHICKEN KEBABS
To make the sauce for these Thai-inspired kebabs, simply pulse cashews and curry paste together with water. Consider using other nuts, too, like peanuts or almonds for future dinners.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Soak eight 8-inch wooden skewers in water 15 minutes. In a food processor, pulse cashews with curry paste and 3/4 cup water until smooth. Combine 1 cup of cashew mixture with 1/3 cup water. Toss chicken with remaining mixture; lightly season with salt. Meanwhile, bring a large pot of water to a boil. Cook noodles until just tender, about 2 minutes; drain. Rinse with cold water; drain well.
- With a vegetable peeler or mandoline, shave cucumber and carrots into wide, paper-thin ribbons. Heat a grill or grill pan to medium-high; lightly brush with oil. Thread chicken onto skewers; grill, in batches if needed, 6 to 8 minutes per side, transferring to a plate as done. Serve, with noodles, lettuce, cucumber, carrots, cashew sauce, chopped cashews, and lime wedges.
CASHEW CHICKEN
Cashew chicken dishes have long been a classic of American Chinese cuisine. But Andrew Chiou and Tim Ma, the co-owners of Lucky Danger in Washington, D.C., have noticed it fading from menus in the area. According to Mr. Chiou, the dish is all about textural contrast: the crisp, battered chicken that's been tossed in a thin, sweet-and-savory sauce; crisp-tender vegetables like celery, as well as softer straw mushrooms; and, of course, the satisfying crunch of cashews. Their version is similar to the famous, deep-fried cashew chicken dish popularized by the chef David Leong in Springfield, Mo., in the 1960s. Enjoy it alongside other dishes as part of a multicourse meal, or just with steamed rice.
Provided by Cathy Erway
Categories dinner, lunch, poultry, vegetables, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- In a medium bowl, combine the chicken, batter ingredients and 2 tablespoons water. Mix them by hand until the dry ingredients are evenly distributed.
- In a separate medium bowl, sift together the breading ingredients.
- Working with one piece of chicken at a time, drop each battered piece into the breading and lightly toss it to coat. (Do not press the breading onto the chicken.) Shake the excess breading off, then place the breaded chicken onto a wire rack-lined baking sheet, leaving space between each piece.
- Heat the oil in a large wok or skillet to 325 degrees. Gently drop the chicken into the oil one piece at a time, spacing them out evenly. Let them fry, undisturbed, for 7 to 8 minutes, until the pieces are deeply golden brown, then remove them with a spider or slotted spoon and transfer to a paper towel-lined tray to drain.
- Turn off the heat and carefully pour out oil into a heatproof container or pot to discard once it cools. Carefully scrape out any specks from the wok or pan with a paper towel held by tongs. Do not rinse the wok.
- Heat the wok over medium-high. Add the onion, carrot, celery, water chestnuts, mushrooms and garlic. Stir-fry until the garlic and celery become aromatic, about 2 minutes.
- Push the vegetables to one side of the wok. Add the sugar to the center of the wok and don't stir it for several seconds, to encourage it to caramelize a little. Then add the soy sauce and oyster sauce, and stir until the sugar has dissolved into the liquids. Toss the vegetables into the sauce. Let the sauce come up to a full boil and stir occasionally for 2 minutes, allowing it to slightly reduce and thicken.
- Stir in the fried chicken and cashews. Give the cornstarch-slurry a stir and add it to the sauce, stirring as it thickens. Remove from heat.
- Stir in the sesame oil and MSG (if using), and transfer to a serving platter. Serve with rice, if desired.
GINGER CHICKEN WITH CASHEWS
Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.
Provided by Colleen
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
- Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
- Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 14.6 g, Cholesterol 92.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 37.5 g, SaturatedFat 3.7 g, Sodium 1358.6 mg, Sugar 2.2 g
COCONUT-CURRY CHICKEN FINGERS WITH CASHEWS
These are yummy healthy chicken fingers with a little crunch. Came out of a fitness magazine. Instead of layering on spinach leaves, I threw on top an Asian salad with some ginger honey dressing. I'll definitely make again. My only issue was with the coconut-cornflake-cashew mixture. I didn't have enough to coat all the chicken, so had to make more. But that was easy enough.
Provided by KT9791
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400. Lightly grease a large baking sheet.
- Cut the chicken into 3-by-1/2-inch strips; season with salt and pepper.
- In a wide, shallow bowl, whisk together one cup of the coconut milk, the skim milk, and 1 1/2 Tablespoons curry paste.
- In a food processor, pulse together the cashews and coconut until finely chopped. Add the cornflakes and pulse until coarse. Transfer mixture to a wide, shallow bowl.
- One by one, dip the chicken strips in the coconut milk mixture, letting the excess drip back into the bowl. Place the chicken in the cashew mixture and turn to coat evenly. Transfer each chicken finger to the prepared baking sheet.
- Bake the chicken fingers in the over, turning once halfway through, until they are golden all over, about 10 minutes.
- While the chicken cooks, whisk together the remaining 1/4 cup coconut milk and remaining 2 Tablespoons curry paste. Divide the spinach on plates and top with the chicken fingers. Drizzle the chicken fingers and spinach with the sauce and serve.
Nutrition Facts : Calories 375.5, Fat 17, SaturatedFat 8.2, Cholesterol 88.6, Sodium 395.7, Carbohydrate 15.2, Fiber 3.4, Sugar 2.2, Protein 41.5
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