Ingredients Jump to Instructions ↓

  1. 6 Green thai chiles; stemmed &

  2. 2 teaspoons Coriander seeds

  3. 1 pinch Fresh ginger;

  4. 1 inch, sliced

  5. 1 teaspoon Toasted rice*

  6. 1 tablespoon Toasted coconut

  7. 2 teaspoons Ground cumin

  8. 14 cups Cashews

  9. teaspoon Ground cinnamon

  10. teaspoon Ground nutmeg

  11. 3 Small onions; chopped

  12. 3 pounds Chicken; cut in serving piec

  13. 3 tablespoons Vegetable oil

  14. 1 Large tomato; peeled, seeded

  15. 16 ounces Coconut milk

Instructions Jump to Ingredients ↑

  1. Recipe by: PRIYANTHI DA SILVA Place the chiles, coriander, ginger, rice, coconut, cumin, cashews, cinnamo nutmeg, and half of the onions in a blender or food processor and puree to make a paste. Rub the spice mixture on the chicken and marinate for an hou at room temperature.

  2. Saute the remaining onions in the oil until golden. Add the chicken, along with the seasoning paste, and brown, adding more oil if necessary.

  3. Add the tomato and the coconut milk. Simmer until the chicken is done and the sauce has been reduced, about 45 minutes to an hour.

  4. To toast rice: Place the rice along with a little vegetable oil in a frying pan, and heat until the rice turns brown.


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