Friday, October 16, 2015

Pineapple Coconut Cashew Chicken Curry

My time has been taken up dealing with a marauding bear so I slapped this together as quickly as I could. I sweated a diced onion, sliced carrot and diced celery first while I diced, salted and floured the chicken. The meat went in the pan immediately and I gave it a light sear all around. Next sprinkle 1-2 teaspoons curry powder over all and give it a stir. Add a can of coconut milk and stir it in while the solids melt. Turn the heat down to medium and boil the coconut milk down to thicken it. This turns the chicken to rubber so cut it small or take more time and remove the chicken from the pan till the coconut milk is reduced. To the reduction add diced peppers, I used the last from the garden including a dried seeded chili. A half cup of cashews to give it crunch. Taste for salt and add more if needed. Serve over basmati rice.


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