C41 Chicken Kaju

Kaju means Cashew nuts. This recipe has been heavily modified to a BIR (British Indian Restaurant) style from a very traditional recipe by Camellia Panjabi. It originates from Bombay (Mumbai) in the state of Maharashtra. The combination of the chettinad garam masala. coriander and cumin seeds are a version of 'Kaala Masala', a 'black' spice mix. An online search for this mix will reveal several hard to find and even unknown spices in the West and the mix used here tries to capture its essential characteristics..

Ingredients

For 1 Continued...
1 tbspn oil 10 gm garlic (prepared weight)
1 tspn chettinad garam masala paste 5 gm ginger (prepared weight)
1 tspn ground coriander ¼ tspn salt
¼ tspn ground cumin 300 ml c44 curry base sauce
½ tspn chilli powder 1 portion precooked chicken
60 gm cashew nuts 1 tbspn lemon or lime juice
60 gm onion (prepared weight)  

Preparation

Cooking

  1. Heat the oil in wok or suitable frying pan and fry the onion for 2 min.
  2. Add the ginger and garlic and cook, stirring for 30 seconds.
  3. Add 1 tspn of chettinad garam masala paste, ground coriander, ground cumin and the chilli powder and cook, stirring, for 30 seconds, adding a little c44 base sauce as needed to prevent drying and burning.
  4. Add 40 ml of c44 base sauce, salt and the cashew nut paste and cook, stirring, for 1 min, adding a little c44 base sauce as needed to prevent drying and burning.
  5. Add the chicken and 80 ml of c44 base sauce and cook, stirring regularly, for 3 min, adding c44 base sauce as needed to maintain the desired sauce consistency.
  6. Reduce the heat and add the remaining 30 gm of whole cashew nuts and lemon (or lime) juice and cook, stirring regularly, for 1 min, adding c44 base sauce as needed to maintain the desired sauce consistency.

Serving

  1. Serve with rice and optionally garnish with more cashew nuts and a little freshly chopped coriander.



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The main ingredients
ingredients
Enlarge image

The finished meal
Dish

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