RECIPE TITLE "Peppery Chicken Curry" from Savoring the Spice Coast of India: Fresh Flavors from Kerala, by Maya Kaimal
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.
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon turmeric
1 1/4 teaspoons black peppercorns, coarsely ground with a mortar
1 teaspoon salt
2 pounds boneless skinless chicken thighs, trimmed and cut into
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.
Food of India
The amazing diversity of peoples, landscapes, religions and languages of India have produced an equally amazing cuisine. International favorites like Tandoori Chicken or Mulligatawny, and less familiar delicacies like Kerala Shrimp Curry and Rajasthani Lamb Curry are among the many flavors of India that Food of India brings to life. Authentic recipes are prepared by native chefs; this authoritative series is distinguished by extensive notes on cultural context, ingredients, cooking tools, and the ideas and philosophies of food and eating that round out the eighty-five recipes. With superb photographs on each page, Food of India is a gateway to the cuisine of India that you can open in your own home.
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* Jamaican Jerk Seasoning: a pungent blend of island herbs, spices and habanero. Delicious rubbed on meat, fish and vegetables. 1.6 oz.
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