Nasi Goreng with Cashew Chicken
This recipe of the popular Asian rice dish Nasi Goreng, although made in the traditional spicy Southeast Asian style, is served with a delicious thick chicken gravy prepared with cashew nuts
This recipe of the popular Asian rice dish Nasi Goreng, although made in the traditional spicy Southeast Asian style, is served with a delicious thick chicken gravy prepared with cashew nuts, thus making it a creamy rich, succulent and flavorful accompaniment.
Recipe Card
|
Ingredients |
Quantity |
|
For Nasi Goreng |
|
|
Boiled basmati rice |
3-4 cups |
|
Large tomatoes |
2-3 |
|
Fresh red chilies (alternately you can use 2tsp Kashmiri red chilies) |
6-7 |
|
Cloves of garlic |
6-7 |
|
Large onions |
2-3 |
|
Sweet soya sauce (alternately you can use medium soya sauce i.e. sweet and salty) |
2-4 |
|
Chicken powder |
1 tsp |
|
Salt |
1 tsp |
|
Oil |
2 tbsp |
| Capsicum (Green, red, yellow) |
1 each |
|
For Cashew Chicken |
|
|
For the Marinade |
|
|
Boneless chicken, cut into cubes |
2 kg |
|
Soya sauce |
6 tbsp |
| Chicken powder |
2-4 tsp |
|
Chili flakes |
2-4 tsp |
| Salt |
1 tsp |
| Oregano |
2 tbsp |
|
Black pepper |
1 – 1 ½ tsp |
| Ginger garlic paste |
2 tbsp |
|
Unsalted cashew roasted in ghee/butter |
1 cup |
|
Onions, cubed |
2 medium |
| Capsicum (green, yellow and red) |
1 each |
|
Oyster sauce |
4 tbsp |
| Worcestershire sauce |
1-2 tbsp |
|
Tobasco sauce |
2 tsp |
| Vinegar |
2 tbsp |
|
Soy sauce (sweet & salty) |
7-8 tbsp |
| Tomato ketchup |
10 tbsp |
|
ABC original chili sauce, sambal |
2 tbsp |
| Sweet chili sauce |
2 tbsp |
|
Corn Flour |
2 tbsp |
|
Chicken stock |
2 cups |
| Water (optional) |
2 cups |
|
Oil, for frying the chicken |
3 tbsp |
Method of Preparation: For Nasi Goreng
- Chop up all the vegetables and blend them.
- In a pan, add oil, then add the blended paste.
- Add salt, chicken powder, and sweet soya sauce.
- Cook for approximately 5 minutes on a medium flame until it starts to bubble.
- Close the lid and let it cook for 2 mins and add the rice. Mix well and close the lid on a medium, low flame and cook for 15 mins.
- Serve Hot and Enjoy with Cashew Chicken!
For Cashew Chicken
- Marinate the chicken for approximately 30 minutes
- Roasted the cashews with ghee/butter
- Sauté both the onions and capsicums in the same ghee pan left from the cashews for 2 minutes and then remove.
- Shallow fry the chicken in oil. [Don’t deep fry]
- Cover the lid. Let the chicken cook for 8-10 mins.
Once the chicken is half cooked then follow the below steps for the gravy
- Mix all the sauces together in a bowl.
- Just when you’re about to add the sauce into the chicken, add the cornflour to the sauce mixture- mix well with the sauce then add to the chicken to create a smooth gravy.
- Cover the lid and cook for 5 more minutes.
- Add chicken stock to the chicken gravy.
- Add water and cover the lid and let the gravy and the chicken cook properly for another 8-10mins.
- Wait until the chicken has been completely cooked and the gravy has become smooth and thick.
- Add the roasted cashews. Mix well.
- Add the sautéed onions and capsicums.
- Garnish with spring onions
- Serve Cashew Chicken hot with Nasi Goreng, green salad, homemade sambal sauce, and enjoy your feast.
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About the Contributor
Sidra Hanif
A serious food enthusiast and a culinary student at ICCA Dubai. Enjoys cooking as it induces creativity and is very therapeutic.Social Media handle @thethoughtbox_92
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