[edit] Ingredients
2 |
teaspoons each: ground coriander, cumin |
1 ¼ |
teaspoons coarsely ground black pepper |
1 |
teaspoon salt |
½ |
teaspoon ground turmeric |
2 |
pounds boneless, skinless chicken thighs, cut into 1 inch cubes |
¼ |
cup vegetable oil |
2 |
onions, sliced, about 2 cups |
2 |
|
1 |
piece (1 inch) ginger root, peeled, minced |
1 |
fresh green serrano pepper, minced |
¾ |
cup coconut milk |
¼ |
cup water |
1 |
|
½ |
cup raw cashew halves (see Note) |
1 |
teaspoon fresh lemon juice |
½ |
cup minced cilantro |
[edit] Preparation
Step 1 |
Combine coriander, cumin, pepper, 1/4 teaspoon of the salt and all turmeric |
Step 2 |
In a large bowl. Add chicken; toss to coat. Cover; refrigerate 1 hour. |
Step 3 |
Heat oil in a large skillet over medium-high heat. Cook onions, stirring occasionally, until browned, about 15 minutes. Add garlic, ginger and serrano pepper; cook 1 minute. Add chicken and remaining 3/4 teaspoon salt. Increase heat to medium-high. Cook, stirring frequently, until chicken loses its pink color, about 5 minutes. Stir in 1/4 cup of coconut milk and water. Cover, reduce heat to low and simmer 30 minutes. |
Step 4 |
Heat ghee or butter in skillet over medium heat. Add cashews. Cook, stirring constantly, until cashews are golden brown, about 2 minutes. Remove from heat. |
Step 5 |
Add remaining coconut milk to chicken mixture and return to a simmer. Remove from heat. Stir in lemon juice. Garnish with cashews and cilantro. |
Step 6 |
Note: Roasted cashews can be substituted for raw. |
[edit] About Kerala Peppery Chicken Curry
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