Main Courses
Poultry
Recipes
Chicken & Cashew
Prep Time:
20 Minutes
Cook Time:
10 Minutes
Serves:
2
After a gruelling three weeks in rehab, I treated myself to a short cookery course in Goa. That was 25 years ago, so this recipe is recreated from memory. I have added chicken stock, which gives the dish a little more sauce.
Ingredients
- 2 tbsp vegetable oil
- 500g boneless, skinless chicken thighs, cut into 3cm pieces
- 75g unsalted cashews, toasted
- 1 small onion, cut into 1cm wedges
- 1 green pepper, deseeded and cut into 1cm pieces
- 2 garlic cloves, thinly sliced crosswise
- 1 bunch spring onions, cut into 4cm lengths
- 2 tbsp light soy sauce
- 1 tbsp sweet soy sauce
- 100ml hot chicken stock
- 1 tbsp cornflour, mixed with 2 tbsp cold water
- ½ tsp ground white pepper
- 1 long dried red chilli, soaked in water and deseeded, or to taste
Method
- Mix the light soy sauce, sweet soy sauce and hot chicken stock in a small bowl.
- Heat a wok or large, heavy-based frying pan over a high heat. Add 1 tbsp of the oil and stir-fry the chicken in two batches for 4–5 minutes per batch, until browned and cooked through. The thickest pieces should reach 75°C. Transfer the chicken to a clean plate.
- Add the remaining oil to the wok. Add the onion and green pepper and stir-fry for 2 minutes.
- Add the chilli and garlic and stir-fry for a further 30 seconds.
- Return the chicken to the wok, then add the soy and stock mixture and the cashews. Bring to a simmer.
- Stir the cornflour mixture again, then pour it into the wok. Cook for 1–2 minutes, stirring, until the sauce has thickened.
- Season with the white pepper, fold through the spring onions and serve immediately with steamed rice.
Cook with Andy
Want to build your confidence with spices and hands-on technique? Join Andy’s small-group North Indian Cookery Class at The Tree Inn, Stratton. Places are limited to four and advance booking is required.
