1 400ml unsweetened coconut milk
1 kg boneless skinless chicken (thighs about 3 to 4)
1 tsp salt
tin tomatoes
2 tbsps vegetable oil
1/4 cup dried currants
3 garlic cloves (smashed and chopped)
300g baby okra (frozen whole)
2 tsps curry powder (preferably madras)
1/2 cup cashews (unsalted roasted, 3 oz chopped)
1/4 tsp cayenne
1 Pat chicken dry and sprinkle with 1/2 teaspoon salt.
2 Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.
1 kg boneless skinless chicken (thighs about 3 to 4)
1 tsp salt
tin tomatoes
2 tbsps vegetable oil
1/4 cup dried currants
3 garlic cloves (smashed and chopped)
300g baby okra (frozen whole)
2 tsps curry powder (preferably madras)
1/2 cup cashews (unsalted roasted, 3 oz chopped)
1/4 tsp cayenne
1 Pat chicken dry and sprinkle with 1/2 teaspoon salt.
2 Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.
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