Saturday, August 1, 2015



1 kg  skinless, boneless chicken breasts, cut into 1-inch pieces
2 garlic clove, minced
1/2 cup vegetable oil
1/2 tsp cumin seeds
1/2 tsp ground coriander
2 tbsp curry powder
2 medium onion, thinly sliced
2 tsp finely grated fresh ginger
1/2 tsp black mustard seeds
700-800 g  unsweetened coconut milk
1/2 cup frozen peas
4 tbsp chopped cilantro
1/2 cup whole unsalted cashews
Salt To Taste


Preheat the oven to 180 degrees C
bake the cashews  for 5 minutes in a pie plate or until fragrant and lightly toasted. Keep aside
Lightly season the chicken with salt. In a large, deep skillet, heat 5 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown.
Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining  of oil to the skillet and heat until smoking. Add the mustard seeds and cook  until they stop popping. Add the cumin seeds, coriander and curry powder, and cook about 1 minute , stirring occasionally.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes,if the mixture seems dry, add little  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

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