Ingrediants:
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 1/2 teaspoons coarsely crushed peppercorns
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 pound chicken breast - cubed
- 1/4 cup vegetable oil
- 2 tablespoons vegetable oil
- 2 medium onions - thinly sliced
- 1 clove garlic - minced
- 1 1/2 teaspoons ginger - minced
- 1 teaspoon jalapeno - minced
- 3/4 cup coconut milk
- 1/4 cup water
- 1/2 cup cashews - coarsely chopped
- 1 teaspoon lemon juice
Procedure:
Combine coriander with cumin, peppercorns, turmeric and 1/4 teaspoon of salt.
Add chicken and rub to coat.
Cover with plastic wrap and let stand at room temperature for 30 minutes.
Heat 1/4 cup oil over medium high and add onions, stirring until golden (8 minutes).
Add chicken, garlic, ginger, chile, and 3/4 teaspoon salt.
Stir occasionally until chicken is golden brown and just cooked through (10 minutes).
Stir in 1/4 cup coconut milk and water, then cover and cook over low for 20 minutes.
Fry cashews in 2 tablespoons oil until golden brown (5 minutes). Drain on paper towels.
Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer, stirring.
We can serve this with the any rice varieties.
