Cashew chicken stew.


I received a cookbook for reviewing, called “SURIMAM Cooking”. In this second cookbook of the three sisters Moreen, Aretha and Martha Waal, you can find sixty authentic Surinamese recipes with the emphasis on fresh fruits, vegetables and herbs. The classic recipes are occasionally given a modern twist, which makes this kitchen attractive for the current generations. From papaya salad with Asparagus bean to Surinamese chicken with Chinese cabbage and a mocktail with lemongrass and ginger, there is something for everyone in this book. It is a beautiful and colorful book . The recipes are described extensively and clearly and therefore reasonably easy to

The only problem for me, living in Luxemburg, was to find all the ingredients, so whilst experimenting some recipes were being modified while others just got skipped. I honestly have no idea where to find those special vegetables around here.

But I found this great recipe for chicken stew in  the book, which I could easily make, with just a few modifications. 


  • 500 g chicken breast filet
  • juice and zest of 1 orange
  • 200g cashew nuts
  • 1 red onion
  • 1 leek
  • 2 tomatoes
  • 2 stalks of celery
  • 1/2 el lovage powder
  • 1/2 tsp chili flakes
  • 2 cloves of garlic
  • 5 cm ginger
  • 250 ml chicken stock
  • freshly ground black pepper
  • Himalayan salt
  • 1 tbsp. cornstarch
  • avocado oil (or another vegetable oil)


  • Let the chicken fillet marinate in the orange juice and a pinch of salt for at least 30 minutes.
  • In the meantime, cut the onions into fine strips, the leeks in thin rings and the celery in small pieces. Cut the tomatoes into thin parts.
  • Squeeze the garlic cloves and grate the ginger.
  • Heat the oil in a large frying pan and fry the cashews until they are golden brown. Take them out of the pan and let them cool on a piece of kitchen paper.
  • Now fry the onion, leek and celery in the same pan. Add the tomato, ginger and garlic.
  • Add the chicken fillet, which has been removed from the marinade and cut into bite-sized pieces, and bake it until  nicely golden brown.
  • Add the chicken broth, the chilli flakes, the lovage powder and the orange zest and let simmer for 15 minutes.
  • Dissolve the cornstarch in a little water, and bind the sauce with it. Season with salt and pepper.
  • Add the roasted cashew nuts just before serving and finish with some strips of onion, a few slices of tomato and some leaf parsley

cashew chicken stew