Curried chicken #1

4 servings

Ingredients

Quantity Ingredient
6 Green thai chiles; stemmed &
2 teaspoons Coriander seeds
1 pinch Fresh ginger; 1 inch, sliced
1 teaspoon Toasted rice*
1 tablespoon Toasted coconut
2 teaspoons Ground cumin
14 cups Cashews
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
3 Small onions; chopped
3 pounds Chicken; cut in serving piec
3 tablespoons Vegetable oil
1 Large tomato; peeled, seeded
16 ounces Coconut milk

Directions

Recipe by: PRIYANTHI DA SILVA Place the chiles, coriander, ginger, rice, coconut, cumin, cashews, cinnamo nutmeg, and half of the onions in a blender or food processor and puree to make a paste. Rub the spice mixture on the chicken and marinate for an hou at room temperature.

Saute the remaining onions in the oil until golden. Add the chicken, along with the seasoning paste, and brown, adding more oil if necessary.

Add the tomato and the coconut milk. Simmer until the chicken is done and the sauce has been reduced, about 45 minutes to an hour.

To toast rice: Place the rice along with a little vegetable oil in a frying pan, and heat until the rice turns brown.

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