SIUSLAW NEWS ❚ WEDNESDAY, JUNE 8, 2016
5 B
Traditional Indian cuisine sans the spiciness
In spite of its reputation, Indian food is not always
spicy. For example, Northern Indian uses cashews
to make a sauce that’s complex despite its minimal
ingredients. h ose who love Indian food but want to
scale back on the spice can consider the following recipe
for “Chicken in Cashew Nut Sauce” from Ruta Kahate’s
“5 Spices, 50 Dishes” (Chronicle Books).
CHICKEN IN CASHEW NUT SAUCE
Serves 4
3
1
3⁄4
4
1
tablespoons canola oil, divided
large yellow onion, thinly sliced
cup water, divided
ounces i nely ground raw unsalted cashews
teaspoon i nely grated fresh ginger
1 teaspoon i nely grated garlic (about 2 large
cloves)
1⁄2 teaspoon cayenne
1 tablespoon unsalted butter
11⁄2
teaspoons salt
4 skinless, boneless chicken breasts (about 11⁄2
pounds), tenderloins removed
1⁄2 cup plain whole or low-fat yogurt, whisked
Heat 2 tablespoons of the oil in a medium skillet
and fry the onion until well browned. Cool slightly and
then use a food processor to grind the browned onion
with 1⁄4 cup of the water, the cashews, ginger, garlic, and
cayenne until it forms a smooth, thick paste.
In a large saucepan, heat the remaining 1 tablespoon
oil along with the butter. Add the cashew-onion paste
and stir constantly over medium heat, deglazing the pan
by adding a few tablespoons of water and using a spatula
to loosen the browned bits until the sauce has browned
evenly. h is should take about 5 minutes.
h in out the sauce with the remaining 1⁄2 cup water
and stir in the salt. Add the chicken and turn to coat
well with the sauce. Simmer, covered, over low heat until
the chicken is cooked through but is not overdone, 8 to
10 minutes. You can discreetly pierce the thickest part
of a breast with a paring knife and check for doneness.
Carefully turn the chicken breasts over once during
cooking. Turn of the heat.
Remove the chicken breasts to a serving platter, gently
stir the yogurt into the sauce and mix well. Immediately
pour the sauce over the chicken and serve. If the dish has
to sit for a while, return the chicken breasts to the pan
at er you have stirred in the yogurt and cover to keep
warm.
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