C'mon everyone. Try one of my recipes and leave me a comment so I know what you thought of it. I'll even take suggestions on how to improve the dish. Here is what I made last night. The kids didn't try the bright yellow chicken, but the grown-ups asked for more.
Chicken and Cashew Nut Curry
2 TBSP peanut oil
2 small onions, finely chopped
salt
3/4-inch piece of fresh ginger, minced
3 cloves garlic
2 small green chillies, seeded and finely chopped (or 2 tsp green chilli paste)
1 tsp tumeric
1 tsp ground cumin
1/2 tsp ground coriander
14 oz can unsweetened coconut milk
1/2 cup chicken stock
2-lb 3-oz boneless, skinless chicken breasts cut into bite-sized pieces
3/4 cup cashew nuts
1/4 cup sour cream
Heat the peanut oil in a wide saucepan and fry the onions with a bit of salt to prevent burning. Add ginger, garlic, chillies, tumeric, cumin and coriander and cook for another minute or so. Stir in the coconut milk and chicken stock. Add chicken. Bring everything to a boil and then simmer gently for about 15 minutes or until the chicken is cooked through. In the meantime, toast the cashew nuts in a dry frying pan until just a bit brown. When chicken is cooked, add toasted cashews and sour cream.
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1 comment:
ok, i will...it looks fabulous!!!!!
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