Chicken with Cashews

By The Canadian Living Test Kitchen

35 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	446446 cal
pro	28 g28g pro
total fat	31 g31g total fat
sat. fat	10 g10g sat. fat
carb	15 g15g carb
fibre	1 g1g fibre
chol	129 mg129mg chol
sodium	436 mg436mg sodium
% RDI:	-
calcium	66 calcium
iron	2626 iron
vit A	1111 vit A
vit C	1010 vit C
folate	1515 folate

Cashew trees grow abundantly in much of India, and the nuts are used many ways, here as the thickening as well as flavouring agent in a rich, creamy sauce typical of the delicately flavoured cooking of northern India. This type of mild sauce thickened with nuts is known as korma.

Ingredients

1-1/4 cups raw cashews 1-1/4 1-1/4cups cupsraw cashewcashews
6 green cardamom pods 6 6green cardamom podgreen cardamom pods
6 whole cloves 6 6whole cloves
3/4 tsp peppercorns 3/4 3/4tsp tsppeppercorns
3/4 tsp cumin seeds 3/4 3/4tsp tspcumin seeds
12 chicken thighs , (4 lb/2 kg)12 12chicken thighchicken thighs, (4 lb/2 kg)
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 onions , chopped2 2oniononions, chopped
4 cloves of garlic , minced4 4clove garliccloves of garlic, minced
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
1/2 tsp ground cinnamon 1/2 1/2tsp tspground cinnamon
1/2 tsp cayenne pepper 1/2 1/2tsp tspcayenne pepper
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp turmeric 1/2 1/2tsp tspturmeric
1 cup chicken stock 1 1cup cupchicken stock
2/3 cup whipping cream 2/3 2/3cup cupwhipping cream
1 tsp garam masala 1 1tsp tspgaram masala
1 tsp lemon juice 1 1tsp tsplemon juice

Preparation

On rimmed baking sheet, toast cashews in 350°F (180°C) oven until golden, about 8 minutes. Let cool.

Meanwhile, lightly crush cardamom pods; reserve seeds and discard pods. In large skillet, toast cardamom seeds, cloves, peppercorns and cumin seeds over medium heat, stirring, until slightly darkened, 1 minute. Transfer to bowl; let cool.

In spice grinder or clean coffee grinder, or using mortar and pestle, grind cooled spices with 1 cup (250 mL) of the cashews; set aside.

Remove skin from chicken; trim off any excess fat. In skillet, heat oil over medium-high heat; brown chicken, in batches, 5 to 10 minutes. Transfer to plate.

Add onions, garlic and ginger to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add reserved spice mixture, cinnamon, cayenne pepper, salt and turmeric; stir until combined. Add stock.

Return chicken and any accumulated juices to pan; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 40 minutes.

Blend in cream, garam masala and lemon juice; heat through. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; reheat to serve.) Garnish with remaining cashews.