Curried Chicken #1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6: Green thai chiles, stemmed &
2 tsp: Coriander seeds,
1 pinch: Fresh ginger, 1 inch, sliced
1 tsp: Toasted rice*,
1 tbsp: Toasted coconut,
2 tsp: Ground cumin,
14 cup: Cashews,
1/4 tsp: Ground cinnamon,
1/8 tsp: Ground nutmeg,
3 Small: onions, chopped
3 lbs: Chicken, cut in serving piec
3 tbsp: Vegetable oil,
1 Large: tomato, peeled, seeded
16 ounce: Coconut milk,
Directions:
Recipe by: PRIYANTHI DA SILVA Place the chiles, coriander, ginger,
rice, coconut, cumin, cashews, cinnamo 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 hou 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 from luhu.jp
rice, coconut, cumin, cashews, cinnamo 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 hou 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 from luhu.jp
Tags
Poultry