Curried Chicken - 2

Recipe Ingredients

6		Green Thai chiles - stemmed and seeded
2 teaspoons	10ml	Coriander seeds
1		Fresh ginger - 1 inch, sliced
1 teaspoon	5ml	Toasted rice*
1 tablespoon	15ml	Toasted coconut
2 teaspoons	10ml	Ground cumin
14 cups	3318ml	Cashews
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Ground nutmeg
3 teaspoons	15ml	Onions - chopped (small)
3 lbs	1362g / 48oz	Chicken - cut in serving piece
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Tomato - peeled, seeded, (large) chop
16 oz	454g	Coconut milk

Recipe Instructions

Place the chiles, coriander, ginger, rice, coconut, cumin, cashews, cinnamon, 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 hour 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.

Source:
PRIYANTHI DA SILVA

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