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Nutrition Facts
Serving Size 1 (292g) Recipe makes 4 servings
Calories 373
Calories from Fat 146		(39%)
Amount Per Serving		%DV
	Total Fat 16.3g	25%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.2g
Cholesterol 188mg		62%
Sodium 504mg		21%
Potassium 676mg		19%
Total Carbohydrate 8.1g		2%
	Dietary Fiber 0.9g	3%
	Sugars 2.5g
Protein 47.1g		94%
detailed view... how is this calculated?

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Recipe #37977 | 30 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: spatchcock
Aug 23, 2002

Adopted recipe, not yet tried by me.

SERVES 4 -6 (change servings and units)

Ingredients

1 onion, coarsely chopped
2 garlic cloves (I'd triple this, at least!)
1-3 hot red chili peppers, coarsely chopped
1/4 cup toasted cashew nuts
2 tablespoons lemon juice
1 tablespoon soy sauce
2 teaspoons palm sugar or light brown sugar
1 teaspoon chopped fresh ginger
1 tablespoon peanut oil
2 lbs boneless skinless chicken thighs or boneless skinless chicken breasts, cut into 1 inch or coconut milk
additional toasted cashew nuts (to garnish)

Directions

1
Combine the onion, garlic, chili peppers, cashew nuts, lemon juice,soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste.
2
Heat the oil in a large skillet over high heat and saute the chicken until golden brown, 2 to 3 minutes.
3
Add the blended mixture and cook uncovered for 2 to 3 minutes, stirring constantly.
4
Add the coconut milk, reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 10 to 15 minutes.
5
Garnish with toasted cashews.

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Featured Reviews for This Recipe

From: Carianne

On May 25, 2009

Awesome and so easy! Next time I'll add some potatoes to this, and maybe some tomatoes. I did up the garlic and ginger. I am looking forward to the leftovers!

0 people found this review helpful

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From: Sue L

On Aug 31, 2008

This was quite good! I used a can (15-16oz) of coconut milk in the spot where the ingredients have chicken being "cut into coconut milk". The nuts in this were sooo good! I might like something a little more, however, so next time I mught add in some type of vegetable. Thanks for sharing! ~Sue

0 people found this review helpful

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From: currybunny

On Jul 11, 2004

This was just wonderful, we've had this a couple of times now and it will be a staple in our home! I took the previous advise and upped the garlic. Definately go for the full chili quota, this is not a hot dish at all, but the flavous is just amazing. Served with rice and roti bread, what an easy and quick weekday dinner! Thanks for a wonderful recipe!

2 people found this review helpful

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From: najwa

On Mar 20, 2004

Excellent!! My family loved this one .. Made exactly as stated except I used almonds because my husband is allergic to all other nuts .. thank you for a great recipe!

1 person found this review helpful

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Read all 6 reviews