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Recipe for cooking coconut curry chicken

Recipes from India :: Indian Main Dish Poulty


Source: Food & Wine magazine - December 2000

You can make the dish ahead, and refrigerate for up to two days.

1/4 c. whole unsalted cashews
1 lb. skinless, boneless chicken
    breasts, cut into 1-in. pieces
Salt
1/4 c. canola (or other vegetable) oil
1/4 tsp. black mustard seeds
1/4 tsp. cumin seeds
1/4 tsp. ground coriander
1 Tbsp. curry powder
1 med. onion, thinly sliced
1 tsp. finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 c. frozen peas
2 Tbsp. chopped cilantro

Preheat the oven to 350 degrees fahrenheit.

Spread the cashews in a pie plate and bake for 5 mins., 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 Tbsp. of the oil until smoking. Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 mins. per side. Transfer the chicken to a plate and reduce the heat to moderate.

Add the remaining 1 Tbsp. 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 mins.; if the mixture seems dry, add up to 1/4 c. of water to prevent sticking.

Stir in the coconut milk and let it come to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 mins. Stir in the peas and cook for 1 minute. Transfer the curry to a bowl, sprinkle and distribute with the cilantro and cashews and serve.

Makes 4 servings.

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