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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