750g chicken breast, cut into bite-sized pieces
6 green chillies; stemmed
2 teaspoon coriander
6cm piece of fresh ginger, grated
1 teaspoon toasted rice*
1 tablespoons toasted coconut
2 teaspoon ground cumin
140g cashew nuts, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 small onions, chopped
3 tablespoons vegetable oil
1 large tomato; peeled and seeded (heat in water to loosen skin)
1 tin coconut milk
Place the chiles, coriander, ginger, rice, coconut, cumin, cashews, cinnamo nutmeg, and half of the onions in a blender or food processor and puree to make a paste.
Rub the spice mixture on the chicken and marinate for an hou at room temperature.
Saute the remaining onions in the oil until golden.
Add the chicken, along with the seasoning paste, and brown, adding more oil if necessary.
Add the tomato and the coconut milk.
Simmer until the chicken is done and the sauce has been reduced, about 45 minutes to an hour.
To toast rice: Place the rice along with a little vegetable oil in a frying pan, and heat until the rice turns brown.
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