1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
How to make chicken with coconut milk:
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
2 pounds boneless chicken thighs
2 tablespoons oil or butter
1 large onion, chopped
1 slice ginger, about 1/2 inch, minced or grated
1 – 2 cloves garlic, minced (according to taste)
1 stalk green onion, chopped
2 tablespoons curry powder, such as McCormick
1/2 cup chicken broth or soup, such as Swansons
1/2 cup coconut milk
1 teaspoon sugar
Salt and pepper to taste
Poach the chicken at medium high heat in sea salted water or low-sodium chicken broth for about 15 minutes, until the chicken turns white and is just cooked. Drain. Cut the poached chicken into 1 1/2-inch pieces.
Heat a wok or pan on medium-high heat and add the oil. When the oil or butter is hot, saute the onion, ginger, garlic, green onion and curry powder for 1 minute. Stir in the chicken broth and coconut milk. Bring to a simmer (not a boil), then stir in the sugar, salt and pepper.
Cover and simmer for 15 – 20 minutes, until the sauce thickens. If more thickening is needed, add 1 teaspoon cornstarch mixed in 1 teaspoon water, stirring to thicken.
Add the poached chicken to the sauce, and bring the heat up to medium-high until the chicken is fully cooked. Serve the chicken hot over or around steamed medium-grain. white rice.
For an extra touch, pack a portion of the rice into a medium-size rice bowl that has been lightly sprayed with oil (to prevent the rice from sticking). Invert onto a dinner plate and garnish with a sprig of mint. Spoon the curry over or around the rice.
Suggested garnishes for chicken curry: Choose from chopped boiled eggs, mango chutney, finely chopped peanuts or macadamia nuts, crisp crumbled bacon and/or chopped green onions.