Ingredients
700 gr. chicken breast fillet
1 teaspoon curry soup, powder
1 teaspoon tablespoon fresh ginger, finely grated (or 1 full teaspoon ginger powder)
50 gr. cashews, unsalted, whole
the white and the tender green part of 8 small spring onions, finely chopped
100 ml white dry wine
60 ml of olive oil
salt, freshly ground pepper
Servings: 4
Preparation: 15΄
Cooking: 15΄-20΄
Procedure:
Using a sharp knife, cut the chicken fillets into bite-sized cubes (as uniform as possible so that they are cooked at the same time). Heat a wok or a large pan (preferably non-stick) over high heat and, once it is well burnt, add the chicken and oil. Saute the poultry cubes, turning them on all sides, for 3-4 minutes or until they are evenly browned.
Then add the spring onions and stir for 1 minute. Add the ginger and curry and mix. Quench with the wine, lower the heat and let the chicken cook for 8-10 minutes or until the liquids evaporate and the chicken is done to the center. Cut a piece to see if it is ready - if it is pink inside, add a little water and continue cooking for a few minutes. Season with salt and pepper and 1 minute before removing the food from the heat add the cashews. Remove and serve with plenty of freshly ground pepper.
Accompanied by: This dish goes well with plain rice pilaf (basmati or another of our choice) or rice noodles (Chinese spaghetti).