For Christmas Andy and I received from his cousin’s family two magazines. If one lived in Ontario, they wouldn’t understand really why someone would receive these as a gift. But oh, are they ever a gift.
The LCBO, Liquor Control Board of Ontario, produces a magazine every few months called Food & Drink. It features many different wines and alcohols that they carry. However, my interest is more peaked by the recipes that it carries (over 100 usually!). I’ve challenged myself to make 1-2 of these recipes a week until I finish the ones I like. Our most recent adventure was the Cashew Chicken Curry (p. 154 for those of you lucky to have the Autumn 2011 issue). Needless to say, it was amazing, as most of the recipes tend to be.
(Food & Drink Magazine, Autumn 2011, p. 154)
3/4 cup roasted, salted cashews
1/3 cup plain yogurt
1/4 cup roughly chopped cilantro
1 tbsp chopped fresh, peeled ginger
1 tbsp mild or hot curry paste
1 tbsp brown sugar
1/2 tsp each salt and freshly ground pepper
1 tbsp canola oil
2 lbs chicken thighs (worked out to about 4-5 pieces for us)
1/2 cup chicken broth
– in food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger, curry, brown sugar, salt and pepper and process until smooth.
– in large pan, heat oil over med-high, brown chicken thighs until very brown, approx. 4 min each side.
– scrape all of the sauce over the chicken with broth; stir until blended, reduce heat to maintain a simmer and cover.
– cook until chicken is cooked through, approx. 15 minutes
– let sit, covered, 5-10 minutes
– serve on rice with chopped cilantro and cashews
Notes: – I used turkey stock; it was what we had
– it turns out unsalted cashews work just as good
– it is actually best if, when simmering, you check every 2 minutes and stir well. It can get stuck on the bottom like you wouldn’t believe
So there you go! I think serving with some broccoli amadine would go well with it too, but we only had the broccoli when we had the recipe. This dish is delish, so try it out!
Have you experimented with any new foods lately?