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Indian Recipes : Non Veg : Chicken : Chicken
Coconut Curry Recipe
COCONUT CHICKEN CURRY RECIPE
Ingredients:
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
How to make chicken
with coconut milk:
- Preheat the oven to 350 degrees F.
- Spread the cashews in a pie plate and bake for 5 minutes, or until
fragrant and lightly toasted. Transfer to a plate to cool.
- 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 1/2 minutes per side. Transfer the chicken to a plate
and reduce the heat to moderate.
- 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 1/4 cup of water
to prevent sticking.
- 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 coconut chicken curry to a bowl, sprinkle with the cilantro and
cashews and serve.
Makes 4 servings.
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