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Рецепт Kerala Peppery Chicken Curry
by Global Cookbook

Kerala Peppery Chicken Curry
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Ингредиенты

  • 2 tsp each: grnd coriander, cumin
  • 1 1/4 tsp coarsely grnd black pepper
  • 1 tsp salt
  • 1/2 tsp grnd turmeric
  • 2 lb boneless, skinless chicken thighs, cut into 1 inch cubes
  • 1/4 c. vegetable oil
  • 2 x onions, sliced, about 2 c.
  • 2 x cloves garlic, chopped
  • 1 piece (1 inch) ginger root, peeled, chopped
  • 1 x fresh green serrano pepper, chopped
  • 3/4 c. coconut lowfat milk
  • 1/4 c. water
  • 1 Tbsp. ghee or possibly butter
  • 1/2 c. raw cashew halves (see Note)
  • 1 tsp fresh lemon juice
  • 1/2 c. chopped cilantro

Инструкции

  1. Combine coriander, cumin, pepper, 1/4 tsp. of the salt and all turmeric
  2. In a large bowl. Add in chicken; toss to coat. Cover; chill 1 hour.
  3. Heat oil in a large skillet over medium-high heat. Cook onions, stirring occasionally, till browned, about 15 min. Add in garlic, ginger and serrano pepper; cook 1 minute. Add in chicken and remaining 3/4 tsp. salt. Increase heat to medium-high. Cook, stirring frequently, till chicken loses its pink color, about 5 min. Stir in 1/4 c. of coconut lowfat milk and water. Cover, reduce heat to low and simmer 30 min.
  4. Heat ghee or possibly butter in skillet over medium heat. Add in cashews. Cook, stirring constantly, till cashews are golden, about 2 min. Remove from heat.
  5. Add in remaining coconut lowfat milk to chicken mix and return to a simmer. Remove from heat. Stir in lemon juice. Garnish with cashews and cilantro.
  6. Note: Roasted cashews can be substituted for raw.