Esta es una exhibición prevé de cómo se va ver la receta de 'Peppery Chicken Curry' imprimido.

Receta Peppery Chicken Curry
by Annie Witkamp

Peppery Chicken Curry

Peppery Chicken Curry with Basmati Rice

Calificación: 5/5
Avg. 5/5 1 voto
  Indian
  Raciónes: 6

Ingredientes

  • 2 tsp coriander
  • 2 tsp cumin
  • ½ tsp turmeric
  • 1 ¼ tsp black peppercorns, coarsely ground
  • 1 tsp salt
  • 2 lbs. boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 4 tbsp vegetable or canola oil
  • 2 cups onion, sliced
  • 1 ½ tsp garlic, minced
  • 1 ½ tsp ginger, minced (I used ginger paste found in the specialty aisle)
  • 1 tsp (we put more) fresh, green chili (serrano or Thai), minced or green curry paste (found in the specialty aisle)
  • ¾ cup canned unsweetened coconut milk
  • 12 to 15 oz. canned, rinsed chickpeas-optional
  • 1 tbsp butter (or ghee if you can find it)
  • ½ cup raw cashews, halved or broken
  • 1 tsp lemon juice
  • cilantro-optional
  • steamed basmati rice-optional
  • naan bread-optional

Direcciones

  1. Mix the coriander, cumin, turmeric, black pepper and ¼ tsp salt in a large bowl. Rub the chicken pieces in the mix and refrigerate, in the bowl, for an hour.
  2. Heat the oil in a large pan over medium heat. Sauté the onion until browned, add the garlic, ginger and green chili (or paste). Cook for 1 minute and then place the chicken pieces into the pan with the remaining ¾ tsp salt. Fry, stirring frequently until the chicken is no longer pink. Stir in ¼ cup of the coconut milk, chickpeas (optional) and ¼ cup of water, cover and simmer for 30 minutes over low heat.
  3. In another pan, add the butter (or ghee) and sauté the cashews until golden brown, stirring constantly over medium heat. Set aside. When the chicken is cooked, add the remaining ½ cup coconut milk and bring to a simmer. Remove from the heat, stir in the lemon juice and taste for salt. Top with the cashews and cilantro and serve over rice with maybe some naan bread on the side.