Ingredients
1
¼ tsp. of black peppercorns, coarsely ground
2
lbs. boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
4
tbsp. of vegetable or canola oil
1
½ tsp. of garlic, minced
1
½ tsp. of ginger, minced (I used ginger paste found in the specialty aisle)
1
tsp. of (we put more) fresh, green chili (serrano or Thai), minced or green curry paste (found in the specialty aisle)
¾ cup of canned unsweetened coconut milk
12
to 15 oz. canned, rinsed chickpeas-optional
1
tbsp. of butter (or ghee if you can find it)
½ cup of raw cashews, halved or broken
steamed basmati rice-optional
Directions
1.
Mix the coriander, cumin, turmeric, black pepper and ¼ tsp salt in a large bowl.
2.
Rub the chicken pieces in the mix and refrigerate, in the bowl, for an hour.
3.
Heat the oil in a large pan over medium heat.
4.
Sauté the onion until browned, add the garlic, ginger and green chili (or paste).
5.
Cook for 1 minute and then place the chicken pieces into the pan with the remaining ¾ tsp salt.
6.
Fry, stirring frequently until the chicken is no longer pink.
7.
Stir in ¼ cup of the coconut milk, chickpeas (optional) and ¼ cup of water, cover and simmer for 30 minutes over low heat.
8.
In another pan, add the butter (or ghee) and sauté the cashews until golden brown, stirring constantly over medium heat. Set aside.
9.
When the chicken is cooked, add the remaining ½ cup of coconut milk and bring to a simmer.
10.
Remove from the heat, stir in the lemon juice and taste for salt.
11.
Top with the cashews and cilantro and serve over rice with maybe some naan bread on the side.
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