You can make the dish ahead, and
refrigerate for up to two days.
Coconut Curry Chicken
1/4 C. whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1/4 C. vegetable oil
1/4 t. black mustard seeds
1/4 t. cumin seeds
1/4 t. ground coriander
1 T. curry powder
1 medium onion, thinly sliced
1 t. finely grated fresh ginger
1 garlic clove, minced
14 oz. can unsweetened coconut milk
1/4 C. frozen peas
2 T. chopped cilantro
Preheat the oven to 350°F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and
lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3
tablespoons of the oil until smoking. Add the chicken and cook over moderately
high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken
to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add
the mustard seeds and cook for about 1 minute, or until they stop popping. Add
the cumin seeds, coriander and curry powder, and cook, stirring occasionally,
until fragrant, about 1 minute. Add the onion, ginger and garlic, and cook until
the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup
of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the
chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in
the peas and cook for 1 minute. Transfer the curry to a bowl, sprinkle with the
cilantro and serve.