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      RECIPE TITLE "Peppery Chicken Curry" from Savoring the Spice Coast of India: Fresh Flavors from Kerala, by Maya Kaimal

    yieldsserves 6difficultymoderate
    timeMarinating Time: 1 Hour - Preparation Time: 1 Hour - May be prepared in advance through step 3.

    A Christian friend, Celine Sani, served this dish to our family over twenty years ago, and my father could never forget it. The curry has a nice balance of sweet coconut milk and pungent peppercorns, but it's the cashews that are the surprise. Serve with any vegetable stir-fry and plain rice.


    Ground masala:
    2 teaspoons coriander
    2 teaspoons cumin
    1/2 teaspoon turmeric

    1 1/4 teaspoons black peppercorns, coarsely ground with a mortar and pestle
    1 teaspoon salt
    2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch cubes
    4 tablespoons vegetable oil
    2 cups sliced onion
    1 1/2 teaspoons minced garlic
    1 1/2 teaspoons minced ginger
    1 teaspoon minced fresh green chili
    (Serrano or Thai)
    3/4 cup canned coconut milk
    1 tablespoon Ghee or butter
    1/2 cup halved or broken raw cashews
    1 teaspoon fresh lemon juice


    1. Mix together the ground masala, black pepper, and 1/4 teaspoon of the salt. Rub the chicken pieces with this mixture and refrigerate for 1 hour.

    2. In a wide deep nonstick pan heat the oil over medium-high heat and saute onions until they are medium brown. Add the garlic, ginger, and green chili and fry for 1 minute. Put in the marinated chicken and remaining 3/4 teaspoon salt and fry, stirring frequently until the chicken pieces lose their pink color. Stir in 1/4 cup of the coconut milk and 1/4 cup water, cover, andsimmer for about 30 minutes over low heat.

    3. Heat the ghee or butter in a frying pan. Saute the cashews until golden brown, stirring constantly over medium heat. Set aside.

    4. When the chicken is cooked add the remaining 1/2 cup coconut milk. Bring to a simmer and remove from the heat. Stir in the lemon juice and taste for salt. Garnish with cashews and serve.

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    Nirmala's Kitchen Organic Coconut Milk


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