Ingredients
4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
Salt and freshly ground black pepper
2 Tbs. ghee, clarified butter, or butter and oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 or 2 serrano chiles or 3 small jalapeos, cored, seeded, and finely chopped
1 Tbs. finely chopped fresh ginger
1-1/2 Tbs. curry powder
3/4 cup homemade or low-salt canned chicken stock
1 cup coconut milk (canned is fine)
1/3 cup roasted cashew halves
3 Tbs. coarsely chopped cilantro leaves
Fine Cooking
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Salt and freshly ground black pepper
2 Tbs. ghee, clarified butter, or butter and oil
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 or 2 serrano chiles or 3 small jalapeos, cored, seeded, and finely chopped
1 Tbs. finely chopped fresh ginger
1-1/2 Tbs. curry powder
3/4 cup homemade or low-salt canned chicken stock
1 cup coconut milk (canned is fine)
1/3 cup roasted cashew halves
3 Tbs. coarsely chopped cilantro leaves
Description
If You Don't Have Ghee Or Clarified Butter, Try Sautéing The Chicken In A Combination Of Butter And Vegetable Oil. Serve This Chicken With Rice And Garnish With Chopped Cashews And Cilantro.
Fine Cooking
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