- Calories 439
- Caloriesfromfat 27%
- Fat 13g
- Satfat 1.7g
- Monofat 6.9g
- Polyfat 3.2g
- Protein 26g
- Carbohydrate 52.6g
- Fiber 3.2g
- Cholesterol 49mg
- Iron 3.9mg
- Sodium 669mg
- Calcium 37mg
Curried Chicken and Cashews
Madras curry powder delivers more intensity than regular curry powder. For less heat, leave the chiles whole.
How to Make It
To prepare sauce, combine the first 5 ingredients; set aside.
Cut chicken across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.
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.
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.
Light and flavorful