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In this rich South Indian curry, the sweetness of the fried cashews complements the heat of the pepper.Plus: More Chicken Recipes and Tips

Maya Kaimal
February 1999

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Credit: © Zubin Schroff

Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt. Add the chicken and rub with the spices to coat. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.

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  • In a large deep nonstick skillet, heat 1/4 cup of the oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the chicken, garlic, ginger, serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes. Stir in 1/4 cup of the coconut milk and the water, then cover and cook over low heat for 20 minutes.

  • Meanwhile, in a small skillet, heat the remaining 2 tablespoons of oil. Add the cashews and cook over moderate heat, stirring constantly, until golden brown, 4 to 5 minutes. Drain on paper towels.

  • Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring. Transfer to a bowl, sprinkle with the cashews; serve hot.

Serve With

Steamed rice.

Suggested Pairing

Choose an aromatic, fruity (but not sugary) white—perhaps a Riesling from Washington State.

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