Serve satay with cashew-coconut sauce garnished with cilantro, cashews and/or sriracha, if desired. Heat coconut milk and ¼ cup dressing to a boil in a small saucepan over medium-high heat whisk in cashew butter until smooth. Cook chicken on a grill pan heated over medium-high heat 8 minutes or until internal temperature reaches 165°, turning once. Remove chicken from marinade and thread onto 12 (10-inch) skewers discard marinade. Marinate chicken and 1 cup dressing in large zip-top plastic bag in refrigerator for at least 1 hour or up to 3 hours. Cook spring onions and chilli for 30 seconds, add wine and allow to bubble and reduce for. Chopped fresh cilantro, chopped cashews and/or sriracha chili sauce for garnish (optional) Reduce heat to low to medium and add a drizzle of oil.
#Cashew coconut chicken full#
3 tablespoons Full Circle Market™ Organic Cashew Butter.1¼ cup Full Circle Market™ Organic Asian Sesame Ginger Dressing.1 pound boneless, skinless chicken breasts, cut crosswise into 1-inch strips.In this recipe, chicken breasts are marinated in ginger dressing, coconut milk and cashew butter. Serve immediately over rice, garnished with a drizzle of sriracha and chopped cilantro if desired.Coconut Cashew Chicken Satay is a really easy way to change up your dinner routine. Top with remaining green onions and toasted cashews. Turn off heat, add lime juice and stir to combine. Add chicken pieces and cook until warmed through, about one minute. Bring to a boil and reduce heat to a simmer.Īdd mango pieces and simmer for another 2 minutes. Slowly add coconut milk and curry mixture. Bring to the boil over high heat then reduce heat to medium-low and cook, covered, for 15 minutes, adding the frozen vegetables during the last 3 minutes of cooking, or until the chicken is cooked through and vegetables are bright green and tender crisp. Add garlic and ginger and sauté for an additional 30 seconds. Add 60ml (1/4 cup water) to the emptied jar, shake then pour into the pan (see note). Add cashews, coconut milk and combined stock powder and water. Increase heat to high and cook, stirring, for 1-2 minutes or until chicken changes colour. Add onion and cook, stirring, for 6-7 minutes or until onion begins to soften. In the same pan, heat remaining canola oil and add 1/2 of green onions and sauté for one minute, until softened. Heat oil in a large wok over a medium heat. Meanwhile, in a small bowl whisk together curry powder and coconut milk Pan-fry for about 5-7 minutes, flipping pieces occasionally, until cooked through and golden brown. Shake excess cornstarch off chicken pieces and transfer to frying pan. In a large non stick frying pan, heat 2 tbsp of canola oil oil over medium high heat. Mild spicy coconut chicken curry and aromatic rice with sweet mangoes, and toasted cashews for crunch in every bite. In a large bowl or zipper bag, toss chicken with cornstarch until well coated. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. When you know you can get one fine looking dinner on the table in under twenty minutes on a super hectic Monday, well, that’s called #winning my friends. Let simmer on a low flame for about 10 minutes. Add the spices including the chicken stock and the chicken. Deglaze with about 1 tablespoon pineapple juice and coconut milk. Add the pineapple and the chilli pepper and fry briefly. That watered down low fat coconut milk is really no substitute for the lusciousness of the full fat variety. Then fry the onion and garlic until translucent. And do us a solid, pretty pretty please use the regular stuff. Prepare the sauce by stirring together the soy sauce, water, rice vinegar, sugar, sesame oil, red pepper flakes, ginger and garlic. It’s hard to go wrong when you are combining sweet mangos and nutty cashews with creamy coconut milk. Whisk 1/2 tbsp oil, the oyster sauce and cornstarch into a thick paste and add the chicken pieces. Which is just what the doctor ordered during these hectic holiday times. It’s a pretty darn perfect sweet, salty, and savoury chicken curry that comes together in under 20 minutes. I didn’t want to sound cliche or anything, but I very nearly titled this post “Chicken Curry in a Hurry.” Because it is that. Thank goodness for this Mango, Cashew & Coconut Chicken Curry.
I’ve been feeling a little like a chicken with it’s head cut off, trying to balance life, work, my other work, and all the holiday parties and obligations that are December. Life’s been kinda kicking my behind lately.
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