Creamy Cashew Chicken Curry

Creamy Cashew Chicken Curry

Creamy Cashew Chicken Curry

I forgot that I ran out of red chillies. As I rummaged through my pantry with creaky doors and my fridge, whose freezer door I must get fixed, I didn’t find much that would excite me. But the optimist that I was, I found this half-full packet of cashew nuts. And in a corner of the fridge, there was this small bowl of grated coconut and a couple of spoons of leftover coconut milk in its little carton. About a fourth of a cup. That was enough for me to hustle up a Sunday chicken curry. This time it was going to be a creamy cashew chicken curry.

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Chicken in Black Bean Sauce Recipe

chicken in black bean sauce

This chicken in black bean sauce was so easy to make and was a great way to use leftover marinated chicken. I had leftover uncooked meat from the caramel chicken I’d made. I quickly cooked the chicken in a pan with a sauce I made with black bean paste, soy, fish sauce and chilli paste. I also made a quick fried rice with cabbage and eggs to go with it. Perfect Saturday night dinner it was.

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Chicken salad with a balsamic honey dressing

chicken salad

If I’m going to have a salad, it better fill me up and be delicious at the same time. I’ve made a few salads before and they’ve all turned out great. This one was pretty good too. I’ve got salad greens, chicken roasted with mustard, roasted cherry tomatoes and baby potatoes among other things. I know people say salads are basically throwing a few veggies and meat together with dressing. Well, you can do that but I certainly can’t. I like roasted vegetables and meat in my salads. If it takes time, so be it. I’ll sure make it worth every minute. In this one the roasting of the tomatoes and potatoes takes a while. You can cook the bite sized chicken pieces on a pan quickly though. My favourite part of this salad is the dressing, actually. I absolutely love balsamic vinegar (the good kind) and honey together with some mustard and paprika.

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Chicken stew with ginger – with leftovers

chicken stew
Recipe for chicken stew with ginger
I’m leaving for Bangalore in two days and it was time to empty out the perishables in the fridge. That included – marinated chicken, open pack of coconut milk, ginger and coriander leaves. I didn’t have enough ingredients for a curry, but I sure have enough for a stew.  This one turned out pretty good. Fragrant with ginger and turmeric and fresh with the coriander, this took me 10 mins to whip up at the end of the day for dinner.

chicken stew


Boneless chicken – 1 breast cut into cubes

Coconut milk – 100 ml (I had half an open pack)

Turmeric powder – Almost 1 tsp

Ginger – 2 inch piece sliced

Paprika/chilli powder, salt, ginger garlic paste – 1 tsp each to marinate the chicken in

Coriander leaves – handful chopped

Olive oil – 1 tbsp

Optional – chopped vegetables like bell peppers, mushrooms, broccoli and the likes


Heat the oil in a pan and saute chicken in it for 3-4 minutes.

Add ginger and a splash of water (about half a glass) and let the chicken cook for another 3 minutes on low flame.

Add coconut milk, turmeric, any vegetables you have and salt.

Cook for another 2 minutes or till the chicken is done and tender. It shouldn’t take long since the pieces are small.

Take off heat and garnish with coriander leaves.

Note: You can add cumin seeds or any other spices you’d like while the chicken cooks.

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Chicken and Mango Salad

The best thing about my colleague is that he orders a lot of salads. And I get to taste most of them. Yesterday he got a sweet potato and chicken salad. I wanted to replicate it at home, but I thought of something even better. Replace sweet potato with mango. I figured I’ll make the chicken a tad spicy and pan grill it, and make a balsamic chilli vinaigrette to bring it all together.PhotoGrid_1461605236597

Boneless chicken breast - 1 cut into cubes

Ginger garlic paste - 1 tsp

Chicken masala/Paneer tikka/any other mixed spice powder or even just garam masala powder - 1 tbsp (I used paneer tikka masala powder)

Salt to taste

(Marinate the chicken in the above ingredients while you prep the rest of the salad)

Salad greens - As much as you'd like. I got half a bowl of lettuce and basil.

Red/green/yellow bell pepper - 1 cut into cubes

Mango - 1 cut into cubes


Balsamic vinegar - 2 tbsp

Extra virgin olive oil - 2 tsp

Paprika/chilli powder - 1/2 tsp

Honey - 1/2 tsp

In a hot pan with a tbsp of olive oil, grill the chicken pieces till they're nice and brown. Charred would be even better! Keep aside.

Tear up salad greens and place them in a bowl.

Tip the mango, bell pepper and chicken on the greens.

Whisk the ingredients for the vinaigrette and pour over salad.

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Honey Soy Chicken with Carrots and Broccoli

One of my favourite quick meals is to just toss chicken in the pan with some veggies and be done with it in 10-15 minutes. No need to slave over the stove on a weeknight. But I do plan ahead. The night before I marinate the chicken and the next night I just need to get it on the pan. If you can’t or couldn’t marinate the chicken overnight, just let it marinate till the time you prep the veggies. This one’s one of those meals. It’s got some honey soy, pepper and basil for flavour. And dinner is served. You can save more time by put the chicken and the veggies on a tray and into an oven for 20 mins. But I like the charred bits I get when I grill it on the pan with a dash of sesame or regular oil.



Boneless chicken breast – 1, cut into strips

Honey soy – 1 tbsp OR 1 tbsp soy + 1 tsp honey

Ginger paste – 1 tbsp

Paprika – 1 tsp

(Marinate chicken in above ingredients overnight)

Carrot and broccoli – 1 cup, cut into bite size pieces

Basil – 4-5 leaves chopped (you could use coriander instead)

Honey soy – 1 tbsp OR 1 tbsp soy + 1 tsp honey

Pepper – 1 tsp (go higher or lower according to your love for it)

Sesame or regular oil – 2 tbsp

Fish sauce – 1 tbsp (optional)


Heat oil and toss the marinated chicken strips. Don’t move it for a minute so it browns well.

Flip them around so the other side browns as well.

Toss in the basil, pepper and veggies. Add the honey soy and basil.

Mix well. Add a splash (roughly 2-3 tbsp) of water and cover the pan. Let it cook for around 5 minutes.

Taste and add salt (or fish sauce), pepper or even the honey soy to adjust the balance. When it tastes right, take it off the pan.

Note: Ideally, a gravy version of this would go great with plain rice. You could add more water mixed with a tsp of cornflour, pour it over and let it come to a bubble before turning the heat off. I’m not a fan of cornflour though. I believe it masks the flavour of the whole dish. I’d rather add more oyster sauce to thicken the gravy. Do whatever fits your taste.



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Chicken Salad with Caramelized Onions

My friend and colleague ordered a salad from Freshmenu recently. I, as always, took a bite. I loved it so much that I attempted to replicate it. Must say, not too shabby. Only downside is that this isn’t a quick fix salad. The chicken has to be cooked, onions have to be caramelized, and I have to be patient. Still, worth the wait.



Boneless chicken breast – 1, cut into slices

Chilli garlic paste – 1 tbsp OR 1 tsp garlic paste with 1 tsp chilli powder

Honey – 1 tsp

Onions – 1 medium, sliced

Bell peppers – 1

French beans – a handful cut in half

Lettuce – handful torn into bite size pieces

Olive oil – 1 tbsp

Sugar – a pinch

Salt – to taste


Marinate chicken in the chilli garlic paste for an hour or till you go on with prepping the rest of the salad.

Saute the onions in olive oil on a hot pan.

Sprinkle sugar and salt and let it caramelize.

Once the onions turn brown, take it off the heat and keep aside.

In the same pan toss the beans and sliced bell peppers to roast a little.

Saute for 5 minutes and take it off the pan.

Add another tbsp of olive oil to the pan and tip the chicken in and let it cook for 6-7 mins.

Arrange the lettuce, bell peppers and caramelized onions in a bowl and top with chicken.


To a 1/2 cup plain yoghurt, add finely chopped mint leaves, coriander and dill, along with chilli powder or paprika. I also added a dash of honey. Mix well and serve with salad.

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Roast Chicken with Dill Baby Potatoes

I love me some roast chicken. Particularly the charred bits. The fact that it’s a no fuss, quick fix dinner makes it a winner (didn’t mean for it to rhyme)! Marinades can vary but the idea of searing it on a pan and then letting it cook in a hot oven remains. This time I roasted some baby potatoes along with the chicken. I didn’t make a sauce as such but a creamy yoghurt dip worked great with this.



Chicken – one whole leg with thigh on the bone

Chilli garlic paste – 1 tbsp

Onion powder/paste – 1 tbsp

Lemon juice – 1 tsp

Salt – to taste

(Marinate chicken in above ingredients for a couple of hours or overnight)

Baby potatoes (or regular potatoes cut into cubes) – 1 cup halved

Dill – 1 tbsp chopped

Olive oil – 1 tbsp for searing chicken and 1 tsp to drizzle over potatoes

Yoghurt – 1/2 cup whipped

Herbs – 2 tbsp (dill, mint, coriander)

Paprika/chilli powder or paste – 1 tsp


Sear the marinated chicken leg in hot olive oil for a minute on each side so it browns well.

Pop it in a preheated oven and cook for 40 minutes along with the baby potatoes sprinkled with dill, salt and drizzled with olive oil.

Meanwhile, add the herbs and chilli powder to yoghurt and keep aside.

Take chicken and potatoes out of the oven and serve with yoghurt dip.

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Chicken and Veggies in Coconut Broth

Anything to do with coconut comforts me. I know that doesn’t sound all that right, but still. Coconut chutney, coconut based curries, coconut oil massage – see where I’m going with this? And since I’m eating relatively healthy of late, I figured I need to find ways to make this process easier as well as delicious.



Boneless chicken cut into bite size pieces – 1 cup

Ginger-garlic paste – 1 tbsp

Red chilli paste or powder – 1 tsp

[Marinate chicken with above ingredients overnight]

Coconut milk – 1 tetra pack

Chicken bouillon cube – 1/2

Thai seasoning – 1 tsp (Optional)

Capsicum, carrots, beans, mushrooms – 1 cup cut into pieces

Sesame oil or regular oil – 1 tbsp

Salt to taste, or 2 tbsp of fish sauce


Heat oil and tip the marinated chicken in.

Stir around for 2-3 mins.

Add the vegetables and herbs.

Now add the coconut milk and half a cup of water.

Crush the bouillon cube in.

Let this cook on medium flame for about 7 – 8 mins.

Add fish sauce or salt.

Have a taste and add pepper or chilli powder if you want some heat. Else, just serve hot.

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Roast chicken with a Spicy Orange Vinaigrette

I’ve been looking for rocket leaves for a while now. They are my favourite in salads. And quite honestly, I didn’t want lettuce. There’s too much lettuce everywhere, in every salad. I finally found a bag of rocket leaves in my local grocery store. These fancy supermarkets are of no use sometimes, I tell you. Also, colleagues from Chile sent across all sorts of condiments and spices to a few colleagues here. I did what I could and managed to get some for myself. I’m using this particular kind where I could taste chilli and coriander distinctively. I used it in the vinaigrette with extra virgin olive oil and orange juice. Makes for a good Saturday meal. Not too heavy, and not too light. Just the right kind for a post lunch nap.

Recipe for one.

1 chicken breast, sliced horizontally
1 tsp ginger garlic paste
1 tsp chilli powder or any other spicy condiment you can find (there are tons in the market)
1/4 orange juice
Salt to taste

Marinate chicken in mentioned ingredients for an hour or two.

1. In a large pan, heat some olive oil and place chicken breast pieces.
2. Let it cook for 3 – 4 mins on each side and take it off the heat.

Mix together
1 tbsp extra virgin olive oil
1 tsp spicy condiment powder/paste
1 tsp balsamic vinegar
3 tbsp orange juice

You can serve this with rocket leaves, sliced green apples, pomegranate leaves and sauted mushrooms like I did, or with mash potatoes or rice.

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