Chicken and Cashew Curry With Chutney and Mint Raita Asia Nora Recipe

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Chicken and Cashew Curry With Chutney and Mint Raita Asia Nora
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Ingredients
34
Count
Nutrition
1213
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Preparation:.
  2. Put the ginger, chilies and water in a blender and purée until smooth.
  3. Heat 2 tablespoons of the oil in a sauté pan or casserole large enough to hold all the ingredients. Sauté the onions over low heat, stirring frequently for 20 to 30 minutes or until they are soft and golden. Add the garlic and the curry powder and stir. Sauté for about 2 more minutes. Add the chili-ginger mixture and yogurt and season to taste with salt and pepper. This is the base sauce for your curry.
  4. Heat the remaining oil in a sauté pan large enough to hold the chicken pieces in one layer or use a smaller pan and cook the chicken in batches. Sauté the chicken for about 3 minutes on each side, or until it is browned.
  5. Preheat the oven to 350 degrees F.
  6. Add the browned chicken to the curry base and stir to combine. Bring to a boil, reduce the heat and simmer for 15 to 20 minutes or until the chicken is tender.
  7. Put the cashews on a baking sheet and roast them in the oven for about 10 minutes or until golden and toasted. You don’t have to stir them.
  8. Just before serving the curry, add the Garam Masala, the optional lemon juice, the cilantro and the cashews. Stir to combine and heat through for another 5 minutes.
  9. Assembly:.
  10. Spoon some curry onto each of 4 warm dinner plates. Place a large spoonful of rice in the center of each plate. Serve with the chutney and mint raita on the side (recipes follow).
  11. Basmati Rice.
  12. Bring 3 cups of water to a boil in a medium saucepan. Add the rice, salt and lemon peel. Bring back to a boil, stirring to combine. Lower the heat and cover. Simmer over a very low flame for about 14 minutes or until the rice is tender. Uncover the rice and stir with a fork to plump the rice and separate the grains.
  13. Mint Raita:.
  14. If you have time, put the yogurt in a cheese cloth-lined colander and drain it in the refrigerator for at least one hour, preferably more. This will produce a thick yogurt, which when mixed with the cucumber will produce a thicker and less watery raita.
  15. Squeeze the grated cucumber very well between your fingers to drain it. This prevents the raita from being too watery. Mix the cucumber with the yogurt, cumin and mint. Season to taste with salt and pepper.
  16. Nora’s Note:.
  17. Raita means yogurt salad in India and it is often served with curries because it is a cooling accompaniment.
  18. Apricot Chutney:.
  19. Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan. Bring to a boil, reduce the heat and simmer for 1 to 1 1/2 hours or until the chutney takes on the consistency of a jam. Stir the chutney from time to time to prevent it from burning. Cool. If you want a spicy chutney, add some minced chili pepper to the mixture.
  20. Nora’s Note:.
  21. If you buy good quality curry powder, you don’t need to mix your own. Curry powder should have a complex flavor and you need many spices to achieve this effect. I often “doctor” a good curry powder to suit my needs. For example, for yogurt-based curry, I add more cardamom and ground coriander. For tomato-based curry, I add more cumin seeds and turmeric.
  22. Garam Masala:.
  23. Garam Masala is a hot Indian spice mixture that is added at the end of cooking to mellow the flavors. It contains the following spices: cinnamon, cloves, nutmeg, cardamom and black pepper.
  24. To make about 1 cup of Garam Masala, grind the following in a blender: 25 cardamom pods, seeds only, 1/2 cup whole black peppercorns, 1/2 cup whole cumin seeds, 2 three-inch sticks of cinnamon, 4 to 6 whole cloves, 1/2 cup coriander seeds, 1 tablespoon ground mace and 6 to 8 bay leaves. If you want to reduce the heat of the Garam Masala, decrease the amount of black pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1213.41 Kcal (5080 kJ)
Calories from fat 450.14 Kcal
% Daily Value*
Total Fat 50.02g 77%
Cholesterol 213.66mg 71%
Sodium 688.83mg 29%
Potassium 1798.18mg 38%
Total Carbs 130.61g 44%
Sugars 53.95g 216%
Dietary Fiber 10.7g 43%
Protein 67g 134%
Vitamin C 33.6mg 56%
Vitamin A 0.2mg 6%
Iron 77.8mg 432%
Calcium 338.1mg 34%
Amount Per 100 g
Calories 92.47 Kcal (387 kJ)
Calories from fat 34.3 Kcal
% Daily Value*
Total Fat 3.81g 77%
Cholesterol 16.28mg 71%
Sodium 52.49mg 29%
Potassium 137.03mg 38%
Total Carbs 9.95g 44%
Sugars 4.11g 216%
Dietary Fiber 0.82g 43%
Protein 5.11g 134%
Vitamin C 2.6mg 56%
Iron 5.9mg 432%
Calcium 25.8mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.6
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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