Coconut Chicken Curry - Kerala StyleFrom merlioninvancouver 5 years ago
- 1/4 cup whole unsalted cashews shopping list
- 1 whole chicken cut into small pieces shopping list
- 1/4 cup vegetable oil shopping list
- 1/4 tsp black mustard seeds shopping list
- 1/4 tsp cumin seeds (or cumin powder) shopping list
- 1/4 tsp ground coriander shopping list
- 1 1/2 Tbspn ground black pepper shopping list
- 1 tbsp meat curry powder shopping list
- 2-3 medium shallots, thinly sliced shopping list
- 1 tsp finely grated fresh ginger shopping list
- 1 garlic clove, minced shopping list
- 1 (14 ounce) can unsweetened coconut milk shopping list
- 2 tbsp chopped cilantro shopping list
- salt To Taste shopping list
How to make it
- Preheat the oven to 350 degrees F.
- Spread the cashews on a tray and bake/grill for 5 minutes, or until fragrant and lightly toasted. They should end up being golden brown.
- Transfer aside to cool.
- Lightly season the chicken with salt. and 1/2 of the ground black pepper
- 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 aside 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 let it splutter (cover lid) until they stop popping.
- Add the cumin seeds (or powder), coriander and curry powder and remaining ground black pepper, 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 hot 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 15 minutes.
- Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
The Cookmerlioninvancouver Richmond, CA
The Rating5 people
sounds delicious!!pleclare in Framingham loved it
I will prepare soon with the HELP of a
Friend of mine that can find the
~Photo~FLAGGED!!!!!mjcmcook in Beach City loved it
I agree with you there is a vast difference between curry powders, shop bought ones just doesn't do it therefore I have my curry powders mixed from scratch i.e. for fish, chicken and meats.... and keep it in the freezer compartment of the fridge to l...moretinadc in Cape Town loved it
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