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.

Reviews & Comments 8

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  • ibusweb 2 years ago
    Please visit www.keralahomefinder.com
    for finding properties in kerala to buy, rent or paying guest.
    1000 of houses, flats, shop and land are listed with owner details.
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  • moidhu 4 years ago
    will try it soon!
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    " It was excellent "
    tanwiratchada ate it and said...
    Thank you for sharing, I love the recipe and curry style. I often taste it super DELICIOUS! ;)
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    " It was excellent "
    tanwiratchada ate it and said...
    Delicious forever! This is what I really love and caving.;)
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    " It was excellent "
    tinadc ate it and said...
    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 last longer... this recipe is a keeper...great post ***** high 5
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    " It was excellent "
    mjcmcook ate it and said...
    ~HELLO~
    ~GREAT Recipe~
    "5" FORK!!!!!
    I will prepare soon with the HELP of a
    Friend of mine that can find the
    'Special Ingredients'!
    ~*~mjcmcook~*~
    ~Photo~FLAGGED!!!!!
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  • merlioninvancouver 4 years ago
    Hi chuckieb,
    Not wanting to come off as trying to sound pretentious or anything but there is a difference between the western world curry powder and the not so typical Indian curry powder mixtures. The western style curry powder tends to have a fairly standardized taste. What I do know is that the Indian meat curry powder also contains ingredients like green cardamom, black cardamom, mace, nutmeg, etc to make it different from its western counterparts. What I can suggest is to look for meat curry powders in Indian grocery stores. They do taste different. Try it and let me know if you can taste the difference :)
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  • chuckieb 4 years ago
    This looks wonderful. I've never heard of meat curry powder before. How does it differ from regular curry powder?
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    " It was excellent "
    pleclare ate it and said...
    sounds delicious!!
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