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Sunday, 5 January 2014

Cooking with Cashew and Reza

You read how much I enjoy cooking from Reza Mahammad's books (Read Weekend with Reza).

Today's was Chicken in Cashew Nut Sauce from Reza's Indian Spice (Page 93).

Cashews everywhere -the dish uses 250g of cashews. I suggest you find the best quality cashews given how you cannot escape the flavour in this.

And make sure you are stocked up on spices.

Making the cashew paste was fun - it was hard resisting eating it like peanut butter.

But the most fun Reza provides is making Indian spicing from scratch - garlic, ginger, coriander and cumin seeds, chilies and cinnamon - an aromatic cocktail that gets you hungry before you even start.

Before you know it, a delicious sauce is cooking the chicken.

Fried onions, yogurt and cashews top it up and an Indian dish guaranteed not to be found at any restaurant is served.

Thank you Reza for all the fun.

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