Recipe adopted from The Williams-Sonoma Cookbook.
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
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.