Thursday, March 26, 2009

Indian Chicken Coconut Kurma (Indian Curry)

Don't be afraid... it's a pretty mild Indian dish, and it is really really tasty!

3 Tbsp. vegetable oil
1 onion, diced
4 cloves garlic, minced
1 tsp. ginger
2 bay leaves
1/8 tsp. cinnamon
3/4 tsp. whole cumin seeds
1/4 tsp. ground coriander
3 chicken breast halves
3/4 cup frozen peas
1 can coconut milk (regular or lite)
1 tomato, diced
2 1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 cup cashews (or peanuts)
1/4 cup golden raisins

Prepared rice (about 6 cups)

Preheat oven to 400 degrees. In a small saucepan, heat oil, onion, garlic, ginger, bay leaves, cinnamon, cumin, and coriander until onion is translucent. In the meantime, cut chicken breasts into chunks and saute in a skillet until white. In a large baking dish, mix chicken, peas, coconut milk, tomato, salt, cayenne pepper, nuts, and raisins. Add in contents of saucepan, stir until mixed. Cover dish with foil, and bake for 45 min. Serve with rice.

(Don't worry if you don't have the exact specifications- I used some ground spices when they were supposed to be whole, and regular raisins instead of golden, etc.)

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