| coconut Curry Chicken source: Food & Wine Magazine - December 2000 you Can Make The Dish Ahead, And Refrigerate For Up To Two Days. 1/4 Cup Whole Unsalted Cashews
1 Pound Skinless, Boneless Chicken
Breasts, Cut Into 1-inch Pieces
salt
1/4 Cup Vegetable Oil
1/4 Teaspoon Black Mustard Seeds
1/4 Teaspoon Cumin Seeds
1/4 Teaspoon Ground Coriander
1 Tablespoon Curry Powder
1 Medium Onion, Thinly Sliced
1 Teaspoon Finely Grated Fresh Ginger
1 Garlic Clove, Minced
1 (14 Ounce) Can Unsweetened Coconut Milk
1/4 Cup Frozen Peas
2 Tablespoons Chopped Cilantro 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 Curry To A Bowl, Sprinkle With The Cilantro And Cashews And Serve. makes 4 Servings. |
