- ¼ cup vegetable oil
- 6 boneless skinless chicken breasts cut into 1-inch squares
- 2 ½ cups thinly sliced onions
- 2 cloves garlic
- 2 tsp minced ginger
- 1 ½ tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 ½ tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- 14 ounces unsweetened coconut milk
- ½ cup coarsely chopped cachews
A curry refers to a hot and spicy stew-like Indian dish that may contain meat or vegetables. My tip for this recipe is to store your ginger in the freezer. You then use a wood rasp or a really good grater when you need it.
ingredients
directions
1. In a deep 12-inch heavy sauté pan, heat the oil on medium-high heat and sauté the chicken pieces for 3-5 minutes or until they are nicely browned. Transfer them to a clean bowl and set aside. |
2. In the same sauté pan over medium-high heat add the onions and sauté until they are nice and brown. Add more oil if necessary. |
3. Add the garlic, ginger root, coriander, cumin, turmeric, salt, pepper, cinnamon, and cloves. Cook over low heat for approximately 8 minutes. Stir the mixture often. It should become very fragrant. |
4. Stir in the coconut milk and raise the heat to medium-high. |
5. Add the cooked chicken pieces back into the pan and stir frequently to coat the chicken with the sauce. |
6. Cook the curry until the chicken is heated through. |
7. Serve the coconut chicken curry over rice sprinkling each serving with some of the cashews. |
Notes
 I've made this by using 1 really large chicken breast and roughly halving the ingredients with the exception of the coconut milk. You can never have too much sauce. I also used a big cast iron frying pan which worked great. |
Categories
Chicken
Keywords
Chicken Curry
