MADRAS CURRIED CHICKEN AND CASHEWS ENJOY DAN:

                 MADRAS CURRIED CHICKEN AND CASHEWS by CHEF DAN:

Serves 4

SAUCE:

1/2-cup chicken broth

3 tablespoons water

1-1/2- tablespoon fish sauce

1 teaspoon EACH sugar, and rice vinegar

REMAINING INGREDIENTS:

1 pound skinless, boneless chicken breast, halves

2 tablespoons sunflower oil, divided

1 onion, vertically sliced

1 thumb-size fresh ginger, minced

2 garlic cloves, minced

2 teaspoons Madras curry powder (recipe to follow)

1/3-cup fresh cilantro, chopped

1/4-cup dry roasted cashews

3 cup jasmine rice

DIRECTIONS:

1.   Combine all sauce together and set aside.

2.   Cut chicken into 1/4-inch slices, cut slices into 1/2-wide strips.

3.   Cut strips into 3-inch pieces.

4.   In a wok add 1 tablespoons oil over high-heat and when sizzling.

5.   Add chicken and cook 2-3 minutes, place cooked chicken in a bowl.

6.   Add remaining oil to the wok; add onion, ginger, and garlic and sauté 1 min.

7.   Add curry powder and sauté 30 seconds.

8.   Add sauce and chicken to the wok, stir fry 1 minute.

9.   Spoon to a serving dish, sprinkle with cilantro and cashews.

10.                Serve over rice.

HOT MADRAS CURRY POWDER:

Makes about 2 cups

6 tablespoons EACH coriander seeds, and cumin seeds.

4 tablespoons black peppercorns

2 tablespoon EACH fennel seeds mustard seeds fenugreek seeds, kalonji seeds and turmeric

1-X-5-inch piece cinnamon stick

4 bay leaves and 15 cardamom pods

4 whole red chili pods

DIRECTIONS:

In a dry frying pan roast all the seeds.

When cool grind the seeds in spice grander into a fine powder.

Add all the powder ingredients together and sore in an airtight container.

 ENJOY DAN:                                                               PLANT SEEDS & SING SONGS