Wednesday, June 20, 2012

Roasted Cashew Chicken with a Fenugreek Sauce

Although this chicken says it's roasted, it's cooked on the stove top. I made it using only thighs and drumsticks. The sauce is incredibly rich and nutty.

Roasted Cashew Chicken with a Fenugreek Sauce (from 660 Curries)

4 tbsp canola oil
2 medium red onion, cut in half and thinly sliced
1/4 cup cashews
1 tsp cumin seeds
1/2 tsp whole cloves
1/4 tsp cardamom seeds from green or white pods
2 fresh green Thai, cayenne or serrano chiles, chopped
1 cinnamon stick broken into pieces
1 chicken, skin removed and cut into 8 pieces
1 1/2 tsp coarse salt
1/4 tsp ground turmeric
1/2 cup chopped fenugreek leaves or 2 tbsp dried soaked in water and skimmed off

1. Heat 2 tbsp of oil in Dutch oven over medium-high heat. Add onion, cashews, cumin, cloves, cardamom, chiles, and cinnamon. Stir-fry until brown and fragrant, 4 - 6 minutes. Remove from heat.
2. Pour 1/2 cup water into blender and add onion mixture. Puree.
3. Heat remaining 2 tbsp oil in same pan over medium heat. Add chicken pieces and cook turning until evenly browned.
4. Add onion sauce to chicken. Add 1/4 cup water to blender jar and add to pan. Stir in salt, turmeric, and fenugreek. Stir.
5. Reduce heat to medium-low, cover, and simmer until cooked through, 15 - 20 minutes.
6. Serve with sauce over chicken.

No comments:

Post a Comment