Chicken Stir Fry with Potato, Cashews, and Curry Leaves

Name: Chicken Stir Fry with Potato, Cashews, and Curry Leaves
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 3 Tbsps canola oil; 118 milliliters toasted cashews; 2 teaspoons cumin seeds, coarse ground in spice grinder; 237 milliliters loosely packed curry leaves; 2 larges green chilies, sliced thin; 1 teaspoon ground turmeric; 2 servings Kosher salt; 2 teaspoons mustard seeds; 1 medium onion, sliced into 1/4-inch thick wedges; 454 grams boneless, skinless, chicken breast, cut into 1-inch cubes; 1 Tbsp unsalted butter; 567 grams waxy potatoes, peeled, cut into 2-inch cubes

Chicken Stir Fry with Potato, Cashews, and Curry Leaves is a gluten free main course. This recipe covers 45% of your daily requirements of vitamins and minerals. One serving contains 930 calories, 61g of protein, and 49g of fat. This recipe serves 2. Head to the store and pick up butter, cashews, onion, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Indian cuisine.

Instructions

Place potatoes in medium saucepan and cover with water. Season with salt. Bring to boil over medium-high heat, and simmer until potatoes are cooked but still quite firm, about 7 minutes.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

Drain; set aside.

In 12-inch nonstick skillet, heat oil with mustard and cumin seeds over medium-low heat. Cook until fragrant, about 2 minutes. Increase heat to medium and add chilies, turmeric, onion, and curry leaves. Cook until softened, about 3 minutes.

Ingredients you will need

Curry Leaves

Cumin Seeds

Turmeric

Chili Pepper

Mustard

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add butter, cashews, and potatoes. Cook until the surfaces of the potatoes have turned golden and are crisping up, about 5 minutes, stirring occasionally and scraping up any bits that are forming on the bottom of the pan. Adjust heat to medium-high if necessary.

Ingredients you will need

Potato

Cashews

Butter

Equipment you will use

Frying Pan

Add chicken and season with 1 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes. Season to taste and serve immediately.

Ingredients you will need

Whole Chicken

Salt

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

3Tbsps

canola oil 118milliliters

toasted cashews 2teaspoons

cumin seeds, coarse ground in spice grinder 237milliliters

loosely packed curry leaves 2larges

green chilies, sliced thin 1teaspoon

ground turmeric 2servings

Kosher salt 2teaspoons

mustard seeds 1medium

onion, sliced into 1/4-inch thick wedges 454grams

boneless, skinless, chicken breast, cut into 1-inch cubes 1Tbsp

unsalted butter 567grams

waxy potatoes, peeled, cut into 2-inch cubes

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.