Chicken with cashew nuts and aubergine
It is the of Mughal cuisine, which originated in the kitchens of ancient Indian aristocracy, or Mughal emperors. The Mughals invaded India in the 16th century. They brought exotic spices, dried fruits and nuts, and new cooking methods. Mughal dishes, as they are called, contain a lot of milk and cream combined with spices. This cuisine dominates the northern part of India. It has a strong influence from Muslim cuisine. Mughal dishes are rich in flavour. Its sauces consist of curd, cream, and crushed nuts such as cashews, combined with aromatic spices and ghee, etc.
You will need:
olive oil
2 onions
4 tbsp tomato puree
50 g cashew nuts, soaked
2 tsp garam masala
3 cloves of garlic
1 tbsp lemon juice
1/4 tsp turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
4 tbsp plain Greek yoghurt
salt a pepper
175 g small mushrooms Champignon
400 ml of water
1 tbsp chopped fresh cilantro leaves
plus some for garnish
450 g chicken breast, cut into bite-sized pieces
cornstarch
salt a pepper
1 large aubergine (3 small aubergines)
2 garlic powders
salt a pepper
Preparation:
Start by marinating the chicken breast cut pieces with salt, pepper, and cornstarch, then set aside.
Preheat your oven to 200 degrees Celsius. Place the aubergine slices on a baking sheet and drizzle them with garlic powder and olive oil. Roast them for about 30 minutes, or until they turn tender and golden brown.
Cut the onion into slices and cook for a few minutes until it softens. Then blend the onion with a stick blender. Add tomato puree, soaked cashew nuts, garam masala, garlic, cayenne pepper, coriander, lemon juice, turmeric, salt and yoghurt and blend for another 1-2 minutes. Heat the oil in a wok and slowly fry the mixture over medium heat for about 2 minutes.
Add fresh cilantro and chicken cut into pieces and sauté for another minute. Add mushrooms, cover with water and bring to a gentle boil. Cover and simmer over low heat for about 10 minutes. Put in the aubergine wok. Check if the meat is done and the sauce has thickened. If not, cook for a while. Garnish with chopped fresh cilantro. Basmati rice or naan bread, allowing you to relish the rich sauce.
Champignon Mushroom
Property – Sweet, neutral; stomach and liver meridians entered.
Actions – Strengthen the spleen, stimulate the appetite, calm the liver and refresh oneself.
Indications – Indigestion, hypertension, poor appetite, hypogalactia, fatigue.
Cautions – It is contraindicated in case of qi stagnation. Do not take too much.
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