coconut curry chicken
Coconut Curry Chicken Source: Food & Wine magazine - December 2000 You can make the dish ahead, and refrigerate for up to two days. 1/4 cup whole unsalted cashews 1 pound skinless,...
Ingredients
- 1/4cupwhole unsalted cashews
- 1poundskinless, boneless chicken
- 1/4cupvegetable oil
- 1/4teaspoonblack mustard seeds
- 1/4teaspooncumin seeds
- 1/4teaspoonground coriander
- 1tablespooncurry powder
- 1medium onion, thinly sliced
Directions
- 1
Coconut Curry Chicken Source: Food & Wine magazine - December 2000 You can make the dish ahead, and refrigerate for up to two days
- 2
1/4 cup whole unsalted cashews 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces Salt 1/4 cup vegetable oil 1/4 teaspoon bl
- 3
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted
- 4
Transfer to a plate to cool
- 5
Lightly season the chicken with salt
- 6
In a large, deep skillet, heat 3 tablespoons of the oil until smoking
- 7
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side
- 8
Transfer the chicken to a plate and reduce the heat to moderate