Chicken with cashews and vegetables
6 servings
15 minutes
Chicken with cashews and vegetables is a vibrant dish of Indian cuisine that captivates with its spicy aromas and rich flavors. Inspired by Eastern traditions, it combines tender chicken fillet, crunchy sweet peppers, zesty red onions, and golden-fried cashews. Soy sauce adds depth to the dish while curry provides a deep spicy note that harmonizes with the sweet hints of sugar. This dish is perfect for warm family dinners filled with comfort and Eastern motifs. It pairs wonderfully with fluffy rice or light flatbreads, allowing you to savor every bite of its rich taste. Chicken with cashews is not just a recipe but a culinary journey into the world of Indian spices where each ingredient plays its unique role.
1
Wash the bell pepper, remove seeds and partitions, and cut into cubes. Peel the onion and cut it into cubes like the bell pepper. Chop the garlic finely.
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Red onion: 2 heads
- Garlic: 4 cloves
2
Wash the chicken fillet, dry it, and cut it into small pieces. Heat half of the vegetable oil in a pan, fry the chicken almost until cooked (about 7 minutes), and transfer it to a bowl.
- Chicken fillet: 600 g
- Vegetable oil: 3 tablespoons
3
Roast the cashews in a dry pan until golden brown.
- Cashew: 200 g
4
Pour the remaining oil into the pan where the chicken was fried, heat well, and sauté the garlic for 1 minute.
- Vegetable oil: 3 tablespoons
- Garlic: 4 cloves
5
Place the fillet with garlic, sweet pepper, onion, and cashews in the pan, pour in soy sauce, add sugar and curry, salt to taste, mix and cook for another 2-3 minutes.
- Chicken fillet: 600 g
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Red onion: 2 heads
- Cashew: 200 g
- Soy sauce: 4 tablespoons
- Sugar: 2 teaspoons
- Curry powder: 2 teaspoons
- Salt: to taste