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By: Madhu babu
Region: Indian
Dish:Non Vegetarian - Chicken
Main Ingredient: boneless chicken breasts, whole unsalted cashews
Servings: 4 servings.


* 1/4 cup whole unsalted cashews
* 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


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.

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