Food: A recipe for Chicken Cashew Curry caught Don Mauer's eye at allrecipes, and with some twists, he makes it his own
A recipe for Creamy Cashew Chicken Curry caught my eye at allrecipes.com. I love cashews and have a hard time not eating too many. Enticing. I looked at his recipe, with its 19 ingredients, to see just what"creamy cashew" meant. It turned out that Chef John used a mixture of water and cashews pureed in a high-speed blender.
Chef John used fresh cilantro in the sauce and as a garnish. My partner, Nan, is not a cilantro fan. Wanting to maintain Chef's John flavors, I substituted dried cilantro in the spice mixture. Next, I cut each chicken thigh into five pieces, tossed them into a bowl with half the spice mixture and some olive oil, and stirred it all together. I covered the bowl and let the chicken marinate in the refrigerator for 4 hours.
Instead of preparing white rice, which would have been high in carbohydrates , I warmed up some frozen organic riced cauliflower . I served my chicken curry over the riced cauliflower, and we dug in.• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at [email protected].
About an hour before dinner, heat 1 tablespoon butter in a large skillet over high heat until melted and golden brown. Add the chicken pieces in a single layer and cook until browned, 4 to 5 minutes. Turn and cook for 4 to 5 minutes more, until browned. Transfer chicken to a dinner plate.
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