FRASER ELISABETH TAN, PHD

Chicken in a Cashew Nut Sauce

A delicious chicken recipe from 5 Spices, 50 Recipes.

EF

Ingredients

  • 3 tablespoons canola oil, divided
  • 1 large yellow onion, thinly sliced
  • 3/4 cups water, divided
  • 4 ounces finely ground raw unsalted cashews
  • 1 teaspoon fresh grated ginger, about 2” piece
  • 1 teaspoon finely grated garlic, about 2 cloves
  • 1/2 teaspoon cayenne
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoon salt
  • 4 boneless, skinless chicken breasts
  • 1/2 cup plain whole or low fat yogurt, whisked

Directions

  1. Heat 2 tablespoons oil in a medium skillet and fry the onion until well browned. Cool slightly and then use a food processor to grind the onions with 1/4 cup water, cashews, ginger, garlic and cayenne until it forms a thick, smooth paste.

  2. In a large saucepan, heat the remaining 1 tablespoon oil with the butter. Add the cashew-onion paste and stir constantly over medium heat, deglazing the pan by adding a few tablespoons water and using a spatula to loosen the browned bits until the sauce has browned evenly. This should take about 5 minutes.

  3. Thin out the sauce with the remaining 1/2 cup water and stir in the salt. Add the chicken and turn to coat well with the sauce. Simmer, covered, over low heat until the chicken is cooked through, about 8 to 10 minutes. Carefully turn the breasts once during cooking.

  4. Remove the chicken breasts to a serving dish. Gently stir the yogurt into the sauce and pour over the chicken breasts. Serve.