Indian Cashew Chicken

Author: swampkitty05  //  Category: Ethnic, Food Blogging Event, Food Porn, Recipes

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Any previous attempts at making Indian or Indian inspired food on my part have failed miserably for one reason or another – too much garam masala, wrong spice balance, etc – the final result ended up just not being very good. This Indian-inspired Cooking Light recipe is an exception – it’s very subtle, but it’s *good*. You honestly can’t tell this is a light dish. I served it with some jasmine rice and roti paratha. I’m submitting this recipe to this week’s Bookmarked Recipes event.

Indian Cashew Chicken

Indian Cashew Chicken
recipe courtesy Cooking Light

2/3 cup cashews, toasted
2/3 cup fat-free Greek-style yogurt
1/4 cup tomato paste
2 tablespoons white vinegar
1 1/4 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground red pepper
2 garlic cloves, chopped
4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
Cooking spray
2 3/4 cups finely chopped onion (2 large)
2 green cardamom pods, lightly crushed
1 (2-inch) cinnamon stick
2 cups fat-free, less-sodium chicken broth
1 cup organic tomato puree (such as Muir Glen Organic)
1 teaspoon Hungarian sweet paprika
1/4 teaspoon salt
3 tablespoons half-and-half
Chopped fresh cilantro (optional)

1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.

2. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.

3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.

Yield: 6 servings (serving size: about 1 cup)

CALORIES 340 (36% from fat); FAT 13.6g (sat 3.4g,mono 5.8g,poly 2.6g); IRON 3.2mg; CHOLESTEROL 91mg; CALCIUM 83mg; CARBOHYDRATE 18.7g; SODIUM 435mg; PROTEIN 36.7g; FIBER 3.8g

Cooking Light, OCTOBER 2008

2 Responses to “Indian Cashew Chicken”

  1. Happy Cook Says:

    This curry looks so yumm.
    I would love to have them. I made you sauted pork with port sauce and they were really tummy.
    Here at home we all loved it.

  2. Meredith Says:

    Did you make or buy your roti? It looks so good anf like the perfect partner to this dish. I only serve rice or roti, but you’ve got me craving both!

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