The recipes in Padma Lakshmi's Tangy Tart Hot and Sweet cookbook take inspiration from her life—from growing up in South India to moving to a predominantly immigrant community in New York City to her worldwide travels as a model and TV host. Each recipe is quick and simple, with flavors from around the world, like this chicken dish she learned from her friend Carmen, a Mexican writer. Cashews (called nueces de la India in Spanish) have a silky texture when ground, creating a sweet golden sauce that envelops the chicken and is luscious enough to lick right off the plate.

A portrait of Padma Lakshmi with a designed treatment
Padma Lakshmi
EatingWell Magazine, October 2021

Gallery

Credit: Johnny Autry

Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut chicken into 4 equal pieces; cover with plastic wrap and gently pound with a mallet or the bottom of a skillet to an even thickness. Sprinkle both sides of the chicken with 1/4 teaspoon each salt and pepper.

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  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Lightly dredge the chicken in flour, shaking off excess. (Discard any leftover flour.) Add the chicken to the pan in a single layer and cook, flipping once, until lightly browned, 3 to 4 minutes per side. Transfer to a platter, cover and keep warm.

  • Meanwhile, pulverize cashews in a blender or food processor to form a powder.

  • Heat the remaining 1 tablespoon oil in the pan. Add shallots and garlic and cook for 2 minutes. Add crushed red pepper and thyme and cook until the shallots are softened, 1 to 2 minutes more. Add broth and honey and stir until the mixture comes to a gentle boil.

  • Reduce heat to medium-low. Slowly add the ground cashews, stirring vigorously to prevent clumping. The sauce should thicken immediately. Add water as needed to achieve the consistency of gravy. Reduce heat to low and stir in the remaining 1/4 teaspoon each salt and pepper.

  • Return the chicken to the pan and cook over medium-low heat until an instant-read thermometer inserted in the thickest part registers 165°F, about 4 minutes.

Nutrition Facts

400 calories; fat 22g; cholesterol 83mg; sodium 361mg; carbohydrates 21g; dietary fiber 2g; protein 30g; sugars 9g; niacin equivalents 12mg; saturated fat 4g; vitamin a iu 134IU; vitamin b6 1mg; potassium 602mg.
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