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January 24, 2005
Coconut Curry Chicken
Ingredients:
¼ cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt
¼ cup vegetable oil
¼ tsp black mustard seeds
¼ tsp cumin seeds
¼ tsp ground coriander
1 tbl curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
One 14-ounce can unsweetened coconut milk
¼ cup frozen peas
2 tbl chopped cilantro
Directions:
1. Preheat the oven to 350 degrees. Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
2. Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking. Add the chicken and cook over moderately high heat until golden brown, about 1 ½ minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
3. Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger and garlic and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to ¼ cup of water to prevent sticking.
4. Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the curry to a bowl, sprinkle with cilantro and serve.
(The curry can be refrigerated for 2 days, and serves 4.)
Posted by Kelli Little at January 24, 2005 11:25 AM