cocconut chicken currey

cocconut chicken currey
cocconut chicken currey

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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