Cooking Index - Cooking Recipes & IdeasCurried Chicken - 3 Recipe - Cooking Index

Curried Chicken - 3

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

6   Green Thai chiles - stemmed and
2 teaspoons 10mlCoriander seeds
1   Fresh ginger; 1 inch - sliced
1 teaspoon 5mlToasted rice*
1 tablespoon 15mlToasted coconut
2 teaspoons 10mlGround cumin
14 cups 3318mlCashews
1/4 teaspoon 1.3mlGround cinnamon
1/8 teaspoon 0.6mlGround nutmeg
3 teaspoons 15mlOnions - chopped (small)
3 lbs 1362g / 48ozChicken - cut in serving piece
3 tablespoons 45mlVegetable oil
1 tablespoon 15mlTomato; peeled - seeded (large)
16 oz 454gCoconut milk

Recipe Instructions

Recipe by: PRIYANTHI DA SILVA 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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