Indian Cooking Class - Part II
By: Sheri Wetherell
Published: April 21, 2008

One of the delicious dishes we created in our Indian cooking class the other night was a chicken curry with cashews. As I said in Part I, the dishes that were prepared were quite easy yet wonderful and full of all that flavorful Indian goodness! If you are tired of hearing, "Chicken again?" try this recipe.
Curried Chicken with Bell Peppers & Cashews
1/2 C olive oil
8 cloves of garlic, minced
4 tsp sweet paprika
1/2 tsp cayenne pepper
1 T ground cumin
1 1/2 tsp ground ginger
2 lbs. chicken, cubed
2 C diced bell pepper (we used a combination of red, yellow and orange which was beautiful)
1 C diced yellow or white onion
1 C peas
1 C cashews
1 C cilantro, coarsely chopped
Salt and pepper to taste
Heat 1 T olive oil in a large skillet. Add the onions and garlic and cook until wilted. Add the bell peppers and cook until onions are translucent. Take veggies out of the  skillet and set aside.
Pour in the remaining oil to the skillet and add all the spices. Stir quickly until completely mixed. Toss in the chicken and cook approximately 7 minutes or until no longer pink. Put the veggies back into the skillet along with the peas. Cook until heated through. Stir in the cilantro and cashews, then serve. Season with salt and pepper to taste.
Garnish with more chopped cilantro and cashews on top.
*Options: you can adjust the level of any of the spices for added flavor. We like a little kick to our food so next time I will increase the cayenne pepper amount.

Comments:
Carla
April 22, 2008

I was checking in because I wanted to cook this curried chicken for dinner and I see your new page - really nice you guys. I like the categories.
Carla

I like the logo, too!  Clean, crisp just like biting into a fresh apple. And with a little cheese...
dreama

Oh, this chicken dish looks so delicious that I want to take a bite of the computer screen!!!
Nitti

Just want to know who teaches these classes and how can I contact them?
Thanks, Nitti