Chicken and Cashew Stir Fry - Nathan

Recipe by Nathan Dsouza






















Ingredients:
For Marination:
500 gms boneless chicken (breast or thigh) 
2 tsp ginger garlic paste
a generous pinch salt 
1/2 tbsp red chilli paste (see note)
1 tbsp soy sauce 

For Stir Fry:
1 large onion 
1 large bell pepper
4 cloves garlic 
1/2" ginger 
2 green chillis
1 spring onion (seperated)
50-80 gms cashew nuts
2 tbsp red chilli paste
1/2 tbsp soy sauce
1/4 tbsp vinegar
salt to taste
pinch of MSG

Steps:
  1. Begin by washing and cutting the chicken into bite size pieces, add the marination, mix well and refrigerate until needed.

  2. Cut the onion into quarters and separate the layers. Cut the bell pepper into similar size squares.
  3. Chop the garlic, ginger, green chilli and spring onion whites finely. Chop the greens into 1/4 inch pieces.
  4. Deep fry or shallow fry the chicken pieces until almost cooked through. Set aside. (see notes)

  5. Heat oil in a wok, lightly toast the cashew nuts and set aside.
  6. Add the garlic, ginger, green chilli and spring onion whites; sauté till lightly golden and add the red chilli paste. Add salt and a pinch of sugar to prevent the paste from becoming bitter.
  7. Fry the red chilli paste till well cooked and the oil separates out. You may add hot boiling water if it starts to stick or burn.
  8. Once the chilli paste is cooked well, add the onion and bell pepper and toss lightly.
  9. Add the soy sauce, vinegar and salt, stir well to form a sauce, and add water if required (see notes)
  10. Check for seasoning and allow the sauce to boil vigorously.
  11. Add the chicken, toss well and sauté for a few minutes.
  12. Finish with MSG, spring onion greens and the toasted cashews.
  13. ENJOY!
Notes:
  • To prepare red chilli paste, boil Kashmiri or Byadagi chillies in water with vinegar and salt to retain color. You may wash the chillies to remove any debris or dirt.
    Once its boiled thoroughly, strain and allow to cool. Blend to a fine paste with minimal water. ensure that the seeds are thoroughly blended as well, it should be a thick, smooth paste.
    If using immediately, set aside and use as needed.
    If preparing in bulk, heat some oil in a kadai, and fry the red chilli paste thoroughly till the oil separates from it. This can now be stored in the fridge for up to a week or easily frozen for a few months.

  • If deep frying the chicken, coat in egg and corn flour, or only corn flour if u don't like the slight eggy smell. Deep fry on a medium heat until cooked through, do not brown.
    Once the sauce is almost ready, heat the oil until its quite hot and fry the chicken again till it is golden and crispy.
    If shallow frying, cook the chicken in a frying pan until the juices dry up slightly, do not overcook.

  • If you want a dry dish, do not add too much water. If you prefer a gravy, add enough water and thicken with corn flour slurry in the end.