Best 2 Coconut Curry Cashews Recipes
**Tantalizing Coconut Curry Cashews: A Culinary Journey Through Flavor and Texture**
Prepare to embark on a culinary adventure with our exquisite Coconut Curry Cashews, a symphony of flavors and textures that will tantalize your taste buds. This delightful dish combines the richness of coconut milk, the warmth of curry spices, and the crunchy goodness of cashews, resulting in a harmonious blend that is both satisfying and addictive. Our collection of recipes offers variations to suit every palate, from a classic Thai-inspired curry to a unique vegan version that caters to dietary preferences. Whether you're a seasoned cook or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you towards creating a culinary masterpiece.
COCONUT CHICKEN CURRY WITH CASHEWS
This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices. To intensify the taste, the cashews and coconut are used two ways. First, a handful of each is ground to a powder and added to the sauce. Then after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with toasted cashews. I also added, because I like it and thought it would harmonize nicely, a totally nontropical vegetable, parsnip - optional, but delicious.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
- Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
- Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
- In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
- To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.
Nutrition Facts : @context http, Calories 637, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 20 grams, Sodium 902 milligrams, Sugar 5 grams, TransFat 0 grams
COCONUT-CURRY CASHEWS
Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Cashews
Time 1h5m
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
- Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
- Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
Tips:
- Use full-fat coconut milk. This will give your curry a richer, creamier flavor.
- Don't be afraid to add more spices. Curry is a versatile dish that can handle a lot of different flavors. If you like it spicy, add more chili powder or cayenne pepper. If you prefer a milder curry, add more garam masala or cumin.
- Sauté the onions and garlic until they are soft and golden brown. This will help to bring out their flavor and prevent them from burning.
- Add the cashews to the curry in the last few minutes of cooking. This will prevent them from becoming overcooked and chewy.
- Serve the curry with rice, naan, or roti. These breads will help to soak up the delicious sauce.
Conclusion:
Coconut curry cashew is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, healthy fats, and fiber. It is also a great way to use up leftover vegetables. This curry is sure to be a hit at your next dinner party!
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