1. To prepare tempeh or chicken: 2. If using tempeh cut into 40 cubes; if using chicken cut into bite size pieces. 3. Combine first 6 ingredients in large nonstick skillet; add tempeh/chicken, tossing lightly to coat. 4. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. 5. Uncover mixture and increase heat to medium-high. 6. Cook 4 minutes or until golden brown or done, turning frequently. Cool. 7. To prepare sauce: 8. Heat a small saucepan coated with cooking spray over medium-high heat. 9. Add onion, 2 teaspoons ginger, salt, and 2 garlic cloves; sauté 5 minutes. 10. Stir in curry powder and turmeric; sauté 1 minute. 11. Add water. Bring to a boil, and cook 1 minute. 12. Cool 5 minutes. 13. Pour onion mixture into a blender, and add cashews and lemon juice. Process until smooth. 14. Place a toothpick in each tempeh/chicken piece. 15. Serve with warm cashew sauce. 16. For Vegetarian do not use Chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
