Chicken curry with cashew nuts curry and acar kapri recipe

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	Chicken curry with cashew nuts			Acar kapri
	600 GRAM CHICKEN BREAST, in pieces 100 GRAM CASHEW NUTS 1 BELL PEPPER, in strips 1 CHILI PEPPER, chopped 2 TBSP KETCHUP 2 TBSP FISH SAUCE 1 TBSP VINEGAR 2 CLOVES GARLIC, chopped 1 TBSP SUGAR			1/2 WHITE CABBAGE, shredded 1 TBSP SALT 1 CUP VINEGAR 4 CLOVES PIECE OF GINGERROOT, grated 1 TSP SAMBAL
Stir fry the garlic for five minutes. Add the chicken and stir fry 5 minutes more. Add the other ingredients, pepper and salt to taste and half a cup of water and bring this to the boil; simmer for fifteen minutes. Serve with rice. Chicken and cashew nuts as a combination is popular in many countries in Asia. See also a Thai/Indian recipe for chicken curry with cashew nuts and a Chinese recipe for chicken with cashew nuts. 13 August is "Lao Issara" or "Day of Free Laos". Laos had been a French protectorate between 1893 and 1953, even though during World War II the Japanese tried to get some piece of the pie as well. Click on culinary calendar for more links between cooking and history.			Put the cabbage in a bowl with the salt and cover it. Leave for two days, rinse the cabbage well and drain. Put it in a glass jar with the vinegar, cloves, sambal and gingerroot and leave for at least one day before using. The Worldcook website has also another recipe for acar.