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Ingredientes
- 2 tsp each: grnd coriander, cumin
- 1 1/4 tsp coarsely grnd black pepper
- 1 tsp salt
- 1/2 tsp grnd turmeric
- 2 lb boneless, skinless chicken thighs, cut into 1 inch cubes
- 1/4 c. vegetable oil
- 2 x onions, sliced, about 2 c.
- 2 x cloves garlic, chopped
- 1 piece (1 inch) ginger root, peeled, chopped
- 1 x fresh green serrano pepper, chopped
- 3/4 c. coconut lowfat milk
- 1/4 c. water
- 1 Tbsp. ghee or possibly butter
- 1/2 c. raw cashew halves (see Note)
- 1 tsp fresh lemon juice
- 1/2 c. chopped cilantro
Direcciones
- Combine coriander, cumin, pepper, 1/4 tsp. of the salt and all turmeric
- In a large bowl. Add in chicken; toss to coat. Cover; chill 1 hour.
- Heat oil in a large skillet over medium-high heat. Cook onions, stirring occasionally, till browned, about 15 min. Add in garlic, ginger and serrano pepper; cook 1 minute. Add in chicken and remaining 3/4 tsp. salt. Increase heat to medium-high. Cook, stirring frequently, till chicken loses its pink color, about 5 min. Stir in 1/4 c. of coconut lowfat milk and water. Cover, reduce heat to low and simmer 30 min.
- Heat ghee or possibly butter in skillet over medium heat. Add in cashews. Cook, stirring constantly, till cashews are golden, about 2 min. Remove from heat.
- Add in remaining coconut lowfat milk to chicken mix and return to a simmer. Remove from heat. Stir in lemon juice. Garnish with cashews and cilantro.
- Note: Roasted cashews can be substituted for raw.
