Recipes

Achal Cashews

Chicken Anassu

Chicken:    

Chicken breast (8 nos.) 1200 gm
Butter   150 gm
Lime          1/2 no.
Salt            5 gm
Tomato puree      30 ml
Flour, refined    70 gm
Egg         2 nos.
Cashew, powder       50 gm
Cashew, minced     150 gm
Vinegar       20 ml
Parsley      15 gm

Accompaniment:   

Potato gaufrettes  200 gm
Carrot shaped    200 gm
Cauliflower head   200 gm
Green peas, glazed 200 gm
Bacon, sauted       200 gm
Hot pepper sauce     300 ml 

Method:

1. Flatten and marinate the chicken with salt, pepper and vinegar or white wine. Refrigerate for 30 minutes.
2. Meanwhile mix together butter, lime juice, salt, cashew powder, parsley and roll in butter paper into cylinders. Cool for 30 minutes. Cut into 8 portions.
3. Place 1/8th of butter at the centre of each piece of chicken and fold the sides of chicken to the centre.
4. Roll in flour, then dip in beaten egg.
5. Roll in minced cashew and gently press to retain the shape.
6. Fold in butter paper and refrigerate for 1 hour.
7. When needed, shallow-fry in oil until the cashew turns light brown. Drain oil and serve immediately with accompaniments.

Portion size: 500 gm.

Portions: 4.

 

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