Best Cashew Nut Sauce Recipes

CHICKEN IN A CASHEW NUT SAUCE

Steps:

• Cut the onions into quarters, place in a food processor or blender and process for about 1 minute.
• Add the tomato puree, cashew nuts, garam masala, garlic, chili powder, lemon juice, turmeric, salt and yogurt to the processed onions.
• Process all the spice ingredients in the food processor for a further 1-1 1/5 minutes.
• In a heavy-based saucepan, heat the oil, lower the heat to medium and pour in the spice mixture from the food processor. Fry for 2 minutes lowering the heat if necessary.
• When the spice mixture is lightly cooked, add half the chopped fresh coriander, the sultanas and the chicken cubes and continue to stir fry for a further 1 minute.
• Add the mushrooms, pour in the water and bring to a simmer. Cover the saucepan and cook over a low heat for about 10 minutes.
• After this time, check that the chicken is cooked through and the sauce is thick. Cook for a little longer if necessary and serve garnished with the remaining fresh coriander.

CHICKEN IN CASHEW NUT SAUCE (INDIAN)

Steps:

• Cut the onions into quarters and place in food processor/blender for one minute.
• Add tomato paste, cashew nuts, garam masala, garlic, ginger, chili powder, curry powder, cumin, lemon juice, turmeric, salt and yogurt to the processed onions.
• Process all ingredients until well combined to form a puree.
• In a saucepan, heat the oil, lower the heat to medium and pour in the puree mixture. Add in the half and half, chicken broth and butter.
• Add in chicken and cilantro. cover the saucepan and cook over low heat for about 10 minutes until chicken is cooked through.
• Serve garnished with chopped fresh cilantro over basmati rice.
• You may add additional chili powder/cayenne pepper to increase the spiciness.

JHINGA NISHA (PRAWNS IN SAFFRON, CASHEW NUT AND ALMOND SAUCE!)

Steps:

• Drop almonds and cashewnuts in 2 separate pans of boiling water.
• Boil for 30 minutes and drain.
• Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts.
• Whiz until they form a paste.
• Meanwhile, peel, wash and de-vein the prawns by making a small incision down the length of the back of each prawn and removing its black digestive cord.
• Wash and pat dry.
• Crumble saffron into warm milk.
• Leave to infuse.
• Remove the tiny black cardamom seeds and grind to a fine powder.
• Set aside.
• Heat the ghee in a wide pan over medium-high flame.
• Saute the onions until golden and the oil starts to separate from them.
• Add chillies and ginger.
• Cook for 1-2 minutes, stirring regularly, then mix in the nut paste (prepared above) and keep stirring until the ghee separates out and the paste leaves the sides of the pan.
• Add the prawns and 2 tbsps.
• of cold water.
• Keep stirring, adding a further 2 tbsps of cold water two or three times, until the prawns begin to turn pink and the sauce is a nice consistency.
• Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked.
• Finally, add the cream and once hot transfer to a serving dish.
• Sprinkle with cardamom powder and fresh green corriander leaves.
• Serve hot with steamed Basmati white rice.

CASHEW NUT SAUCE

Steps:

• Blend the sauce ingredients together in a cup.
• Either add to cooked vegetables or heat until warm and serve with cooked meats.

CHICKEN IN CASHEW NUT SAUCE RECIPE

Steps:

• Cut onions in quarters, place in a food processor for about 1 minute. Add tomato paste, cashew nuts, garam masala, chili powder, lemon juice, tumeric, salt and yogurt to the processed onions. Process the spiced onion mixture for a further 1-2 minutes. In a heavy pan, heat the oil, lower the heat to medium and pour in the spice mixture. Fry for 2 minutes, lowering the heat more if necessary. When the mixture is lightly cooked, add half the chopped fresh coriander, the raisins and the chicken cubes to stir-fry for a further minute. Add mushrooms, pour in the water and bring to a simmer. Cover pan and cook over low heat for about 10 minutes. After this time, check the chicken is cooked through and sauce is thick. Cook longer if necessary. Pour into a serving bowl and garnish with coriander and serve. Tip: Cut chicken into small, even size cubes fir quick and even cooking.

CHICKEN IN CASHEW NUT SAUCE

Steps:

• Process onions, 1 minute. Add tomato puree, cashew nuts, garam masala,garlic, lemon juice, tumeric, salt & yogurt. Process 1-1.5 minutes In saucepan, heat the oil, lower heat to medium and pour in the spice mixture. Fry for about 2 minutes, lowering the heat if necessary. Add cilantro, sultanas and chicken, stir fry to 1 minute. Add mushrooms, water, bring to simmer. Cover and cook over low heat for 10 minutes until chicken cooked through and sauce thick.