Recipe by Latchy
This is a delicious chicken dish taught to me by a Malay friend. Cook time does not take in the marinading time.
Top Review by Jenny Sanders
Very tasty! I left the eggs off; they seemed a bit like overkill. The spices were nice - not at all 'hot' but very flavourful. I did think it needed some salt though, and the nuts were not very noticeable. I think I might have liked them better left in bigger pieces. Still, this was a very enjoyable dinner that just needed some rice to be complete. The recipe didn't say why to remove the chicken from the pan and then put it right back in; I assumed it was to drain off the oil so that is what I did.
- 2 cloves crushed garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon cracked black pepper
- 8 chicken thighs, cutlets (about 1 kg)
- oil (for frying)
- 1 cup unroasted cashews
- 3 small green chilies, chopped
- 1⁄2 cup water
- 500 g cauliflower, chopped
- 60 g thawed frozen peas
- 2 medium tomatoes, chopped
- 2 hard-boiled eggs, halved
Directions See How It's Made
- Combine the 1st 5 ingredients in a bowl and rub the mixture over the chicken, cover and refrigerate for at least 1 hour.
- Heat the oil in a heavy based pan and add the chicken in 2 batches, cook, turning occasionally until well browned all over, drain on paper towels.
- Blend or process nuts until finely chopped.
- Return the chicken to the pan and add the nuts and chillies, cook stirring for about 1 minute.
- Add the water and cauliflower, simmer covered for about 15 mins until chicken is tender.
- Add peas and tomatoes, cook stirring gently until peas are just soft.
- Just before serving top with the eggs.