Recipe adopted from The Williams-Sonoma Cookbook.
INGREDIENTS:
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground turmeric
Salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons canola oil
1 pound boneless, skinless chicken thighs
1/4 cup unsalted cashews
1 large yellow onion, thinly sliced
2 tablespoons clarified butter or canola oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon seeded and minced green jalapeno chile
2 bay leaves
2 star anise
2 small tomatoes, seeded and cubed
1/2 cup coconut milk
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh cilantro
DIRECTIONS:
The night before (or several hours before) you plan on cooking the curry, make the marinade by first toasting and grinding the coriander and cumin seeds. In a bowl, combine the coriander, cumin, turmeric 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne pepper, and oil until fully mixed. Cut the chicken into 1-inch pieces. Toss the chicken with spice paste (curry) and cover tightly with plastic wrap. Refrigerate for 1 to 12 hours.
Toast the cashews and then chop coarsely. Reserve for garnish.
Over medium high heat, heat the clarified butter (ghee) in a saute pan. Add the onion and saute for 4 minutes. Add the garlic, ginger, chile, bay leaves, and star anise and saute for an additional 7 minutes. Add the marinated chicken and saute until the chicken is no longer visually raw on the outside. Add the tomatoes and cook for 2 minutes.
Stir in the coconut milk and 1/2 teaspoon salt and bring to a gentle boil. Reduce the heat to a simmer, cover, and cook until the chicken is tender (roughly 20 minutes). Stir in the freshly squeezed lemon juice and simmer for 5 minutes.
Garnish with cilantro, cashews, and serve alongside some basmati rice.
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