Chicken stroganoff is a king of indulgent meal that oozes pampering with every bite. Food blogger Tarika Singh brings you this one-skillet chicken dish featuring a creamy cashew sauce; a comfort food with a whole lot of flavour. <br /> <br />Ingredients: <br /> <br />1/3 cup cashews, soaked in filtered water for at least 2 hours <br />300 grams chicken breast (cut into strips) <br />2 Tablespoons olive oil <br />4 cloves of garlic, minced <br />1 shallot, finely chopped <br />150 to 200 grams button mushrooms, finely sliced <br />1/2 cup dry white wine <br />1 1/3 cups chicken stock <br />2 Tablespoons Worcester sauce <br />1 tsp dried thyme <br />Tiny pinch of grated nutmeg <br />Salt & pepper to season chicken, and later, the sauce <br />Chopped fresh parsley to garnish <br /> <br />Method: <br /> <br />- Season the chicken breasts with salt and pepper. <br />- In a pan, heat olive oil and add a minced garlic to it and cook it for about 30 seconds. <br />- Add the chicken strips and cook until they are browned on either side. <br />- Place the cashew nuts in the blender / food processor,add 1/4 cup of chicken stock, and blend until the nuts have completely disintegrated and the mixture forms a thick, creamy texture. <br />- Once the chicken is brown and crisp, place them on a separate plate and let the chicken rest. <br />- Heat a tbsp. of olive oil in the same pan and add a chopped shallot and let it caramelize. <br />- Add the remaining cloves of minced garlic & cook for about 30 seconds. <br />- Add the sliced mushrooms to the pan & cook them until most of the water released by them has dried up. <br />- Take the pan off the heat momentarily & add 1/2 cup of wine & put the pan back on heat. <br />- Cook until the wine has been reduced by half. <br />- Add the remaining chicken stock & cook until it has reduced slightly only. <br />- Add the thyme, grated nutmeg & Worcester sauce and stir to combine. <br />- Now add the chicken pieces back to the pan followed by the cashew cream & let it cook on a low simmer for a couple of minutes. <br />-Season with salt & pepper according to taste. <br />- Serve on a bed of pasta, egg noodles or rice and garnish with some freshly chopped parsley. <br /> <br />Host: Tarika Singh (http://tarikasingh.blogspot.in/) <br />Director: Vaibhav Dhandha <br />Camera: Kawaldeep Singh Jangwal, Manjeet Kataria <br />Editing: Ravi Varma <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited
