Curried Chicken and Cashews

Curried Chicken and Cashews Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.

Yield:

4 servings (serving size: 1 cup chicken mixture and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 439
Caloriesfromfat 27 %
Fat 13 g
Satfat 1.7 g
Monofat 6.9 g
Polyfat 3.2 g
Protein 26 g
Carbohydrate 52.6 g
Fiber 3.2 g
Cholesterol 49 mg
Iron 3.9 mg
Sodium 669 mg
Calcium 37 mg

Ingredients

Sauce:
1/3 cup fat-free, less-sodium chicken broth
3 tablespoons water
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon rice vinegar
Remaining ingredients:
3/4 pound skinless, boneless chicken breast halves
2 tablespoons canola oil, divided
1 1/2 cups vertically sliced onion
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 teaspoon Madras curry powder
3 small dried hot red chiles, broken in half
1/3 cup chopped fresh cilantro
1/4 cup dry-roasted salted cashews, chopped
3 cups hot cooked short-grain rice

Preparation

1. To prepare sauce, combine the first 5 ingredients; set aside.

2. Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.

3. Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add half of chicken to wok; stir-fry 2 minutes. Spoon cooked chicken into a bowl. Repeat procedure with 2 teaspoons oil and remaining chicken.

4. Add remaining 1 teaspoon oil to wok, swirling to coat. Add onion, ginger, and garlic to wok; stir-fry 1 minute or until lightly browned. Add curry powder and chiles; stir-fry 30 seconds. Add sauce and chicken to wok; stir-fry 1 minute. Spoon into a serving dish. Sprinkle with cilantro and cashews. Serve over rice.

Linda Lau Anusasananan,

Cooking Light

September 2008
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