Malay-Style Cashew Chicken

Ingredients

In this Malay adaptation of Springfield-Style Cashew Chicken, we incorporate traditional Malay spices and flavors to create a unique twist. The original American Chinese version typically uses soy sauce and oyster sauce for the sauce base, while the Malay version incorporates a blend of turmeric, ginger, and garlic for a more aromatic and vibrant taste. Additionally, the Malay version highlights the use of cashews, a popular ingredient in Malay cuisine, to add a delightful crunch and nutty flavor to the dish. We alse have the original recipe for Springfield-Style Cashew Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground fennel 1 teaspoon ground fennel
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 100g (3.5 oz) roasted cashews 100g (3.5 oz) roasted cashews
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 12g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, ginger paste, minced garlic, chili powder, ground coriander, ground cumin, ground fennel, ground cinnamon, and salt. Mix well to form a paste.
2. 2.
   Add the chicken pieces to the bowl and coat them evenly with the spice paste. Allow the chicken to marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large pan or wok over medium heat. Add the sliced onion and sauté until translucent.
4. 4.
   Add the marinated chicken to the pan and cook until it is no longer pink in the center, about 8-10 minutes.
5. 5.
   Add the sliced red and green bell peppers to the pan and stir-fry for an additional 2-3 minutes, until they are slightly softened.
6. 6.
   Finally, add the roasted cashews to the pan and toss everything together to combine.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or roti.

Treat your ingredients with care...

• Cashews — Make sure to use roasted cashews for this recipe, as they add a delightful crunch and nutty flavor. If you prefer a more intense flavor, you can lightly toast the cashews in a dry pan before adding them to the dish.

Tips & Tricks

• For an extra kick of heat, add a chopped red chili pepper or a teaspoon of chili flakes to the marinade.
• If you prefer a saucier dish, you can add a splash of coconut milk or chicken broth to the pan while stir-frying the chicken and vegetables.
• Feel free to customize the vegetables in this dish based on your preferences. You can add mushrooms, snap peas, or baby corn for additional variety and flavor.
• To make this dish more substantial, you can serve it with a side of fragrant coconut rice or roti canai.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

Serving advice

Serve the Malay-Style Cashew Chicken hot with steamed rice or roti. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation of this dish, arrange the colorful bell peppers and cashews on top of the chicken, creating an appealing visual contrast. Sprinkle some chopped cilantro over the dish for a vibrant finishing touch.