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Chicken Coconut Curry Recipe

 

Ingridiants
 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 tbsp


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.

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