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Chicken Stroganoff

So what do Moms want on Mother’s Day? Scented candles, a monogrammed purse, a book or a holiday even? Quite frankly, I don’t have the right answer; at best I juggle between such options every year because my Mom doesn’t lead me on to anything she might want! But this year, I’m getting a little ahead of the game… A couple of years ago, while we were on a family vacay, Mom and I slipped away to catch a drink ahead of the others. That’s when she confessed to me that what she liked best about holidays was that she could enjoy a meal for meal’s sake. No meal planning, dealing with leftovers or packing lunches; she could go to bed without worrying about what breakfast she would make… and that’s where I found my answer! Perhaps the best thing I can do this Mother’s Day is to cook a meal from scratch so she won’t have to worry about it and can enjoy a meal at home without worrying about anything!

Chicken Stroganoff is just the kind of indulgent meal that oozes pampering with every bite. Perfect for Mom’s on such a day, right?

Keeping the crazy Mumbai humidity in mind, I’ve ditched the butter and sour cream and swapped in olive oil and some cashew cream. But, you’ll never be able to tell because I’ve blended the cashew cream with chicken stock instead of plain water, boosting the flavours wherever I can! The result is a thick sauce and a lightened version of stroganoff that doesn’t in anyway mar the flavour. Serve the Stroganoff on a bed of pasta, egg noodles or rice; it pairs well with all of these. A dish of Russian origin getting adapted for the Indian summer, that’s globalisation of sorts, don’t you think? I hope you have a fantastic Mother’s Day celebration, I’m pretty sure you can’t go wrong with a home cooked, luxurious meal such as this for your Mom!

Print Recipe
Chicken Stroganoff
So what do Moms want on Mother’s Day? Scented candles, a monogrammed purse, a book or a holiday even? Quite frankly, I don’t have the right answer; at best I juggle between such options every year because my Mom doesn’t lead me on to anything she might want! But this year, I’m getting a little ahead
Servings
Ingredients
  • 1/3 cup cashews (soaked in filtered water for at least 2 hours)
  • 300 grams chicken breast (cut into strips)
  • 2 Tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 shallot , finely chopped
  • 150 to 200 grams button mushrooms , finely sliced
  • ½ cup dry white wine
  • 1 1/3 cups chicken stock
  • 2 Tablespoons sauce Worcester
  • 1 tsp thyme dried
  • pinch nutmeg Tiny grated
  • Salt pepper chicken sauce & to season , and later , the
  • parsley Chopped fresh to garnish
Servings
Ingredients
  • 1/3 cup cashews (soaked in filtered water for at least 2 hours)
  • 300 grams chicken breast (cut into strips)
  • 2 Tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 shallot , finely chopped
  • 150 to 200 grams button mushrooms , finely sliced
  • ½ cup dry white wine
  • 1 1/3 cups chicken stock
  • 2 Tablespoons sauce Worcester
  • 1 tsp thyme dried
  • pinch nutmeg Tiny grated
  • Salt pepper chicken sauce & to season , and later , the
  • parsley Chopped fresh to garnish
Instructions
  1. Drain the cashews from the water they were soaked in and place them in the blender / food processor. Add ¼ cup of chicken stock, and blend until the nuts have completely disintegrated and the mixture forms a thick, creamy texture. Set aside.
  2. Season the chicken with salt pepper, toss to coat and set aside.
  3. In a large skillet, heat 1 Tablespoon of olive oil add 1 minced garlic let it cook for 30 seconds. Add the chicken strips and cook until they are browned on either side. Once browned crispy, remove from pan and place in a separate plate, allowing the chicken to rest.
  4. Heat the remaining 1 Tablespoon of olive oil in the same pan add the chopped shallot, allowing it to caramelize on medium high heat. Add the remaining 3 cloves of minced garlic cook for about 30 seconds. Add the sliced mushrooms to the pan cook them until most of the water released by them has dried up. Take the pan off the heat momentarily add ½ cup of white wine put the pan back on heat. Cook until the wine has been reduced by half. Add the remaining chicken stock cook until it has reduced slightly only.
  5. Add the thyme, grated nutmeg Worcester sauce and stir to combine. 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. Season with salt pepper according to taste. Serve on a bed of pasta, egg noodles or rice and garnish with some freshly chopped parsley.
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