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Wednesday, September 14, 2005

My Chick Is Red Hot - Spicy Minced Chicken and Cashew Stew

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Feeling the gnaw of a bit of hunger in my belly earlier tonight, I made up this red hot recipe from scratch. Pictured above, you can see most of the ingredients of this very savoury stew: minced chicken, onion slivers, garden tomatoes (straight from the backyard), peas, potatoes, cashews.

  • 1 tbsp cooking oil - canola, vegetable, or olive (the latter burns easily, so be careful).
  • 1/2 cup of ground chicken
  • 1 tsp Crushed red pepper flake
  • 1-2 tsp Vietnamese/ Thai red chili paste (also known as sambal oelek)
  • Salt and pepper to taste
  • 1 small onion, cut in slivers
  • 1 small pre-boiled potato, medium diced
  • 2 small garden tomatoes, cut into 8 wedges each
  • 1/4 cup frozen peas
  • 1-3 tbsp curry powder, depending on your tolerance
  • 2-3 cups water
  • 1 tbsp cornstarch diluted in about 1/2 cup water [optional]
  • 5-7 partially crushed roasted cashews. (If you don't have roasted/ toasted cashews, just heat some up for 2 minutes in a bare non-stick pan with no lubricant, tossing occasionally to prevent burning.)

  • Heat cooking oil at medium high in a large (10"+) non-stick frying pan.
  • Add ground chicken and break up pieces with a spatula.
  • Brown the chicken. When it is nearly brown, sprinkle on red pepper flake, add chili paste, salt and black pepper and onions. Saute for 2 minutes.
  • Add diced potatoes, tomato wedges, and peas. Saute for 2 minutes, breaking up tomatoes until they start to become a paste.
  • Sprinkle on curry powder, then add 1 cup water and stir. Reduce heat to medium and let simmer for about 2 minutes.
  • Add another cup of water and let simmer for another 2 minutes.
  • Add the final cup of water and let simmer until the liquid is almost thick.
  • If you like a very thick stew, add another 1/2 cup of water and let simmer for 1 minute. Drizzle in diluted corn starch, then gently mix into the dish. Turn off the heat immediately and move the pan off the heat.
  • Sprinkle on the broken cashews.

Serve on steamed rice, or with toasted pita points.

(c) Copyright 2005-present, Raj Kumar Dash, http://chilimonster.blogspot.com

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