Ingredients

The following ingredients have 4 Servings
  • 2 tsp corainder seeds
  • 2 tsp cumin seeds
  • 1 tbsp ground turmeric
  • Kosher salt and freshly ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 tbsp curry powder
  • 2 tbsp olive oil
  • 1 yellow onion (chopped)
  • 2 tbsp unsalted butter
  • 3 garlic cloves (minced)
  • 1 tbsp ginger (finely chopped, or grated)
  • 1 tsp fresh jalapenos (ribs and seeds removed, finely chopped)
  • 2 bay leaves
  • 2 star anise*
  • 1 lb boneless (skinless chicken thighs, cut into 1-inch bite-size pieces)
  • 2 medium tomatoes (cored, seeded, and roughly chopped)
  • 1/2 cup unsweetened coconut milk^
  • Juice of one lemon
  • 1/4 cup unsalted roasted cashews (roughly chopped, for topping the dish)
  • 1 tbsp fresh cilantro (chopped, for topping the dish)
  • Prepared Basmati rice (for serving (see recipe below))
  • *Available at many supermarkets (or specialty gourmet markets, or at Asian markets)

Instruction

  • Toast the coriander and cumin seeds in a medium skillet over medium-high heat until they start to crackle, about 3 minutes.
  • Use a spice grinder, or a coffee bean grinder, and grind the toasted seeds.
  • In a large bowl, stir together the ground seeds, turmeric, 1/2 teaspoon salt and pepper (each), cayenne pepper, curry powder, and oil and mix well to form a paste.
  • Add the chicken to the bowl and stir to coat evenly.
  • Cover and refrigerate for at least 1 hour, or overnight.
  • In a saute pan, over high heat, melt the butter.
  • Add the onion and saute until soft, about 4 minutes.
  • Add the garlic, ginger, jalapeño peppers, bay leaves and star anise and continue to saute until the onion is lightly golden, about 5 - 7 minutes.
  • Add the chicken and cook until opaque, about 5 minutes
  • Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.
  • Stir in the coconut milk and 1/2 teaspoon salt and bring to a gentle boil.
  • Reduce the heat to low, simmer until the chicken is very tender, about 20 minutes.
  • Stir in the lemon juice and simmer for 5 minutes longer.
  • Remove the star anise and bay leaves, and discard.
  • Transfer to serving bowl, and top with cashews and cilantro.
  • Serve with basmati rice (recipe below)