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2 teaspoons each coriander (cilantro)
seeds and cumin seeds
1 teaspoon salt
1 teaspoon ground turmeric
½ teaspoon ground black pepper
⅛ teaspoon
cayenne pepper
2 tablespoons canola oil
1 lb (500 g) boneless, skinless chicken
thighs
¼ cup (1½ oz/45 g) unsalted cashews
1 large yellow onion, peeled
2 small tomatoes
2 tablespoons clarified butter or canola
oil
3 cloves garlic, peeled and minced
1 tablespoon peeled and minced fresh
ginger
1 teaspoon seeded and minced green
jalapeno chili
2 each bay leaves and star anise
½ cup (4 fl oz/125 ml) coconut milk
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh cilantro
(fresh coriander)
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Method:
Toast and grind the coriander and cumin
seeds. In a bowl, stir together the toasted seeds, ½ teaspoon of
the salt, and the turmeric, black pepper, cayenne pepper, and canola
oil until well mixed. Cut the chicken into 1-inch (2.5-cm)
cubes. Add to the bowl and stir to coat evenly. Cover and
refrigerate for at least an hour or up to overnight. Toast the
cashews and then chop coarsely. Set aside. Thinly slice
the onion. Cut the tomatoes in half crosswise and remove the
seeds, then chop the flesh. In a sauté pan over high heat, heat
the clarified butter. Add the onion and sauté until it begins to
soften, 3-4 minutes. Add the garlic, ginger, chili, bay leaves,
and star anise and continue to sauté until the onion is light golden
brown, 5-7 minutes. Add the chicken and sauté just until the
meat turns opaque, about 5 minutes. Add the tomatoes and cook,
stirring occasionally, until they soften, about 2 minutes. Stir
in the coconut milk and remaining ½ teaspoon salt and bring to a
gentle boil. Reduce the heat to low, cover and simmer until the
chicken is tender, about 20 minutes. Stir in the lemon juice and
simmer for 5 minutes longer. Transfer to a warmed bowl, garnish
with the cashews and cilantro, and serve.
Serving Tip: Offer
basmati rice to accompany the chicken and its curry sauce.
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