Cashew Chicken Fingers With Curry Mayonnaise Recipes

CASHEW CHICKEN FINGERS WITH CURRY MAYONNAISE

Steps:

• Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well.
• Coat the chicken strips with the flour mixture by placing them into the ziplock bag and shaking it, or using chopsticks to dredge them in the plate.
• Lightly beat the egg (I put it in a wide soup bowl/plate; it's easier for dipping).
• Shaking off excess flour, dip the chicken fingers in the beaten egg.
• Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan.
• Repeat with remaining chicken.
• You may now bake the chicken fingers or chill it in the fridge for a few hours until you're ready to cook (chilling may help the coating to adhere better).
• Just before baking, drizzle melted butter/oil over chicken and bake in preheated oven at 400°F / 210°C for 10-15mins, until cooked through and golden brown.
• To make sauce: Combine all ingredients in a small bowl and mix well.
• You may also serve the chicken fingers with ketchup or sweet Thai chili sauce.

CHICKEN IN CURRY MAYONNAISE

Steps:

• Season the chicken with salt.
• place in a saucepan with the water and cook till done.
• Set the chicken aside to cool off.
• Saute the onions in the oil until soft.
• Add the curry powder and vinegar and cook for 1 minute.
• Add the apricot jam and simmer for about 5 minutes.
• Remove from cooktop and set aside to cool off.
• Arrange the chicken in a serving dish (or break into smaller pieces first).
• Mix the mayonnaise with the cooled curry mixture and pour over the chicken.
• Place in the refrigerator to chill.
• Note: the flavour develops even better when you chill this overnight. Cooling time is not included in the timings.

CURRY MAYONNAISE

Steps:

• Stir together until all ingredients are incorporated.
• Chill 15 minutes.

CASHEW CHICKEN CURRY

Steps:

• Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
• Just before serving: pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
• Note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered; reheat over low heat before stirring in yogurt and ground cashews.

CHICKEN CASHEW CURRY

Steps:

• Heat butter in a large skillet over medium heat until melted, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
• Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
• Add chicken and cook, stirring to coat, 3 minutes.
• Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Pulse cashews in a food processor until finely ground, then add to curry.
• Add yogurt, mix well, and simmer uncovered, stirring, until sauce is thickened, about 5 minutes.
• Serve over basmati rice.
• This can be milder or hotter depending on the hotness of your curry powder.

CHICKEN CURRY WITH CASHEWS

Steps:

• Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
• Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
• Add chicken and cook, stirring to coat, 3 minutes.
• Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
• Just before serving:.
• Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

COLD CHICKEN WITH CURRY MAYONNAISE

Steps:

• Season the chicken thighs with salt and pepper. Place in a deep dish and microwave for 22-25 minutes on 100% power, or until cooked. Turn over from time to time. Remove the chicken from the dish and allow to cool. Skim the fat from the liquid in the dish.
• Peel and slice the onions in rings. Place them in the cooking liquid and microwave, uncovered for 5 minutes on 100% power.
• Combine the apricot jam, curry powder, vinegar and cornflour. Stir into the onion mixture. Microwave the mixture, uncovered, for about 4 minutes on 100% power, or until thick; stir halfway through this time. Allow to cool. Stir the mayonnaise into the cold onion mixture. Arrange the cold chicken thighs on a serving platter and spoon the curried mayonnaise over them. Chill well.