This is typical kerala style chicken dish with a western touch.
Here is the list of ingredients needed:
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- Salt To Taste
- 1/4 cup vegetable oil
- 1/4 cup whole unsalted cashews
- 1/4 Tea Spoon black mustard seeds
- 1/4 Tea Spoon cumin seeds
- 1/4 Tea Spoon ground coriander
- 1 Table spoon curry powder1 garlic clove, minced
- 1 medium onion, thinly sliced
- 1 Tea Spoon finely grated fresh ginger
- 1 (14 ounce) can unsweetened coconut milk
- 1/4 cup frozen peas
- 2 Table spoon chopped cilantro
Process to cook Coconut Chicken Curry
Need to prehead the over to 350 degree. Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Now transfer to a plate to cool.Sprinkle seasonally the chicken with salt. In a large thick based pan, 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. Move the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the pan 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 12 minutes; if the mixture seems dry, add up to little water to prevent sticking and getting burned.
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 5-8 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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