How to Make Indian Nut Curry Asian Cooking Recipe Cuisine

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India Nut Curry


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 2 tbsp vegetable oil

 3 oz dried apricots

 1 lb skinless, boneless chicken thighs, cut into 1/2-inch wide

 1 1/4 cups chicken stock

 1/4 cup roasted cashew nuts

 1/4 cup fresh cilantro

 PASTE:

 1 onion, coarsely chopped

 1/3 cup tomato paste

 1/3 cup roasted cashew nuts

 2 tsp garam masala

 3 cloves garlic, chopped

 1 tbsp fresh lemon juice

 1 tsp grated lemon zest

 1/4 tsp ground turmeric

 1 tsp sea salt

 1 tbsp plain yogurt

Directions:

 To make paste, combine all ingredients and process until smooth in a food processor for about 30 seconds. Transfer to a small bowl.

 In a wok or large skillet, heat oil over medium heat and fry spice paste until fragrant, about 2 minutes. Add apricots and chicken. Cook for 1 minute. Stir in stock, cover and simmer over low heat until chicken is tender for about 10-12 minutes.
Spoon into serving bowls. Garnish with cashews and cilantro leaves. Serve with rice.


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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