The weekend is here, Thank God its Friday + its getting started with an Indian twist inspired by @ndaniTV chicken and peanut sauce recipé.
I watched a vid post on their blog at ndanitv.com and I thought to my self – you’ve got to make this.
No doubt, I tried it out but gave mine an Indian touch: Wild Basmati Rice & Cashew Chicken Curry. Quick and easy to make.
- Smoked Paprika
- Cumin seeds
- Chopped Red onions
- Black pepper
- Cashew Nuts
- Coconut Milk
- Olive Oil
- Unsalted Butter
- Tandoori Masala
- Grilled Chicken Chops
- Accompany with Wild Rice or Normal Rice (Preference)
Add 4 TBS of olive oil to a hot pan, add ½ tsp of cumin seed, 2 cloves of garlic, one chopped red onions and fry on low heat for about 4 mins.
Then add 1 TBS of (smoked paprika, black pepper, Turmeric and Tandoori Masala), fry this for 3 mins while stirring. Scoop in 1 TBS of unsalted butter, cover it and allow the butter to melt completely.
While this is cooking on low heat, add 100 – 150 grams of cashew nut in a food processor and blend till smooth. add some coconut milk to this and stir till it forms a smooth paste.
Pour in a glass of coconut milk to the condiments in the frypan, followed by the cashew paste. allow to simmer for one minute, add the chopped grilled or cooked chicken.
Stir, and cook for 4 mins. add salt to taste and serve with your preferred rice.
Lets do this……..CIAO!!