Last weekend we met up with friends who we don’t see very often and took our kiddies to the Milwaukee Public Museum. I forgot how much I enjoy trips to the museum so I can immerse myself in learning about new things. I especially enjoyed learning about various cultures. The Milwaukee Public Museum has a great exhibit dedicated to American Indians and we enjoyed the colorful display of costumes and seeing how they have really contributed so much to society over the decades and generations. After our visit to the musem, we had lunch at a local [Southeast Asian] Indian restaurant. It’s been awhile since I had Indian cuisine and so it was a perfect choice on a cold day. Our great weekend with friends inspired me to make Indian food at home. As a result, we enjoyed this Indian Cashew Chicken recently. A savory marinade of spices, aromatics and cashews packed flavor into every bite of chicken for a comforting Indian meal…
If there’s one cuisine that slightly intimidates me, it’s Indian cuisine. There is definitely an art and science about the combination of spices to create complex flavors. Friends who do cook Indian food often just make it seem so effortless! If you’re like me and enjoy Indian food but are intimidated at the thought of making it at home, don’t worry. This recipe is easy, as long as you have all the ingredients on hand. Probably the only spice that folks might have to look harder for are the green cardamom pods. If you don’t have access to the pods, you can substitute it with 1/2 teaspoon of ground cardamom.
- 2/3 cup cashews, toasted
- 2/3 cup Greek-style yogurt
- 1/4 cup tomato paste
- 2 tablespoons white vinegar
- 1 1/4 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, chopped
- 4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
- 2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 3/4 cups finely chopped onion
- 2 green cardamom pods, lightly crushed or 1/2 teaspoon ground cardamom
- 1 (2-inch) cinnamon stick
- 2 cups chicken broth
- 1 cup tomato puree
- 1 teaspoon Hungarian sweet paprika
- 1/4 teaspoon salt
- 3 tablespoons half-and-half
- Chopped fresh cilantro (optional)
Plug in the IP with insert set in place.
Press SAUTE and add oil. When hot, add onions, cardamom, and cinnamon stick to pan; cook 10 minutes or until onions are golden, stirring often.
Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits.
Press MANUAL and adjust the time to 7 minute on HIGH pressure.
Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
- Stir in half-and-half; stirring occasionally. Discard cinnamon stick and garnish with fresh cilantro, if desired. Serve over rice.