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CASHEW CHICKEN

Ingredients:
Boneless chicken breasts - 450 g
Vegetable oil - 2 tbsp
Garlic - 2 cloves (sliced)
Dried red chillies - 4 (chopped)
red pepper - 1 (seeded and diced)
Oyster sauce - 2 tbsp
Soy sauce - 1 tbsp
Spring onions - 1 bunch (cut into 5 cm lengths)
Cashew nuts - 175 g (roasted)
Coriander leaves

Method:

  • Remove and discard the skin from the chicken breasts. With a sharp knife, cut the chicken into bite-size pieces and set aside. 
  • Heat oil in a wok and swirl it around. Add the garlic and dried chillies and fry until golden.
  • Add the chicken and stir-fry until it changes colour, the add the red pepper.
  • Stir in the oyster sauce and soy sauce. Add the spring onions and cashew nuts. Stir-fry for 1-2 minutes more. Serve garnished with coriander leaves.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.