Coconut Curry Chicken

Yield: 4 servings

Ingredients

• 1/4 cup whole unsalted cashews
• 1 pound skinless, boneless chicken breasts, cut into 1 inch pieces
• Salt
• 1/4 cup vegetable oil
• 1/4 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon ground coriander
• 1 tablespoon curry powder
• 1 medium onion, thinly sliced
• 1 teaspoon finely grated fresh ginger
• 1 garlic clove, minced
• 1 (14 ounce) can unsweetened coconut milk
• 1/4 cup frozen peas
• 2 tablespoons chopped cilantro

Instructions

1. Heat the oven to 350 degrees F.
2. Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
3. Lightly season the chicken with salt.
4. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
5. Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side.
6. Transfer the chicken to a plate and reduce the heat to moderate.
7. Add the remaining 1 tablespoon of oil to the skillet and heat until smoking.
8. Add the mustard seeds and cook for about 1 minute, or until they stop popping.
9. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
10. 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 water to prevent sticking.
11. Stir in the coconut milk and bring to a boil. Reduce the heat to low.
12. Return the chicken to the skillet and simmer until cooked through, about 5 minutes.
13. Stir in the peas and cook for 1 minute.
14. Transfer the curry to a bowl, sprinkle with the cilantro and cashews and serve.

Notes

You can make the dish ahead, and refrigerate for up to two days.

Attribution

Food & Wine magazine - December 2000