Nasi Goreng with Cashew Chicken

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

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.

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‍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

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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.

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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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Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

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

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.

--

‍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

‍

‍

‍

‍

‍

‍

‍

‍

‍

‍

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!

To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

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Nasi Goreng with Cashew Chicken