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Categories:
ground coriander ground cumin black peppercorns turmeric salt skinless vegetable oil onions garlic fresh ginger serrano milk water cashews lemon juice
Viewed: 56 - Published at: 2 years agoIngredients
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 teaspoons coarsely crushed black peppercorns
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 3/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced
- 1 large garlic clove, minced
- 1 1/2 teaspoons minced fresh ginger
- 1 teaspoon minced serrano or Thai chile
- 3/4 cup canned unsweetened coconut milk
- 1/4 cup water
- 1/2 cup broken raw cashews
- 1 teaspoon fresh lemon juice
Method
- In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt.
- Add the chicken and rub with the spices to coat.
- Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.
- In a large deep nonstick skillet, heat 1/4 cup of the oil.
- Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes.
- Add the chicken, garlic, ginger, serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes.
- Stir in 1/4 cup of the coconut milk and the water, then cover and cook over low heat for 20 minutes.
- Meanwhile, in a small skillet, heat the remaining 2 tablespoons of oil.
- Add the cashews and cook over moderate heat, stirring constantly, until golden brown, 4 to 5 minutes.
- Drain on paper towels.
- Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring.
- Transfer to a bowl, sprinkle with the cashews; serve hot.
