Curried chicken #1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Green thai chiles; stemmed & | |
| 2 | teaspoons | Coriander seeds |
| 1 | pinch | Fresh ginger; 1 inch, sliced |
| 1 | teaspoon | Toasted rice* |
| 1 | tablespoon | Toasted coconut |
| 2 | teaspoons | Ground cumin |
| 14 | cups | Cashews |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| 3 | Small onions; chopped | |
| 3 | pounds | Chicken; cut in serving piec |
| 3 | tablespoons | Vegetable oil |
| 1 | Large tomato; peeled, seeded | |
| 16 | ounces | Coconut milk |
Directions
Recipe by: PRIYANTHI DA SILVA Place the chiles, coriander, ginger, rice, coconut, cumin, cashews, cinnamo nutmeg, and half of the onions in a blender or food processor and puree to make a paste. Rub the spice mixture on the chicken and marinate for an hou at room temperature.
Saute the remaining onions in the oil until golden. Add the chicken, along with the seasoning paste, and brown, adding more oil if necessary.
Add the tomato and the coconut milk. Simmer until the chicken is done and the sauce has been reduced, about 45 minutes to an hour.
To toast rice: Place the rice along with a little vegetable oil in a frying pan, and heat until the rice turns brown.