Chicken Coconut Curry Recipe




Whole unsalted cashews - 1/4 cup

Boneless chicken - 1 Kg

Salt To Taste

Vegetable oil - 1/4 cup

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Ground coriander - 1/4 tsp

Curry powder - 1 tbsp

Onion - 1

Fresh ginger - 1tsp

Garlic clove - 1

Coconut milk - Half cup

Frozen peas - 1/4 cup

Cilantro chopped - 2 tbs


How to make :

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.