Chicken with Chili Jam and Cashews Recipe use a non stick or stainless steel wok to cook the recipe because the tamarind puree will rect with the metal in a regular wok and will taint the dish.
Chili Jam:
10 dried long red chillies
4 tablespoons peanut oil
1 red capsicum (pepper), chopped
1 head (50 g/1 3/4 oz) garlic, peeled and roughly chopped
200 g (7 oz) red Asian shallots, chopped
100 g (3 1/2 oz) palm sugar, grated, or soft brown sugar
2 tablespoons tamarind puree (see note)
1 tablespoon peanut oil
6 spring onions (scallions), cut into 3 cm (1 1/4 inch) legths
500 g (1 lb 2 oz) chicken breast fillet, cut into slices
50 g (1/3 cup) roasted unsalted cashews
1 tablespoon fish sauce
15 g (1/2 cup) Thai Basil
Method:
To make the chili jam, soak the chillies in a bowl of boiling water for 15 minutes. Drain, remove the seeds and chop.
Put in a food processor, then add the oil, capsicum, garlic and shallots and blend until smooth.
Heat a wok over medium heat and add the chilli mixture. Cookm stirring occasionally, for 15 minutes.
Add the sugar and tamarind and simmer for 10 minutes, or until it darkens and reaches a jam-like consistency. Remove from the wok.
Clean and reheat the wok over high, add the oil and swirl to coat. Stir-fry the spring onion for 1 minute, then add the chicken and stir-fry for 3-5 minutes, or until golden brown and tender.
Stir in the cashews, fish sauce and 4 tablespoons of the chilli jam. Stir-fry for a further 2 minutes, then stir in the basil and serve.
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| Chicken with Chili Jam and Cashews Recipe |
