Curried Chicken and Cashews

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

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Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 27%
  • Fat: 13g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 3.2g
  • Protein: 26g
  • Carbohydrate: 52.6g
  • Fiber: 3.2g
  • Cholesterol: 49mg
  • Iron: 3.9mg
  • Sodium: 669mg
  • Calcium: 37mg

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. 1. To prepare sauce, combine the first 5 ingredients; set aside.
  2. 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. 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. 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.
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