Friday, May 8, 2009

Chicken Cashew Curry

This one was adapted from the most recent Cooking Light magazine, but I'm not sure how "light" it was after I made a few modifications.

It was very delicious, although somewhat time-consuming to make.  It also tastes quite different from the typical curries we've made.

I would estimate this to be 4 servings, if served with rice. 


For the chicken:
  •  2 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 2 tablespoons cornstarch
  • 1/4 teaspoon cayenne/ground red pepper
  • 1/2 cup panko (bread crumbs)
  • 1/4 cup unsweetened flaked coconut
  • 1 large egg white, lightly beaten
  • 2 teaspoons of oil (we used peanut oil, but olive, canola or vegetable oil would work just as well)
  1. Pre-heat the oven to 400 degrees
  2. Sprinkle chicken with 1/2 teaspoon of salt.  Combine cornstarch and red pepper in a ziploc bag
  3. Place egg white in a shallow dish
  4. Place panko and coconut flakes (mixed together) in a shallow dish
  5. Add chicken to ziploc, one at a time, and shake to coat
  6. Dip chicken in egg mixture and coat well
  7. Dredge chicken in panko/coconut mixture
  8. Heat 2 teaspoons of oil in a large oven-proof skillet over medium-high heat
  9. Add chicken to the pan and cook for 2 minutes on each side
  10. Place skillet in the oven and bake for 8 minutes
For the sauce:
  • 1 can (14 oz) of light coconut milk
  • 1 1/2 teaspoons of red curry paste
  • 3 teaspoons of white sugar
  • 1 teaspoon of cornstarch
  • 1/4 cup finely chopped shallots
  • 2 teaspoons of minced ginger
  • 2 cloves of garlic, minced
  • 1/3 cup of chopped, dry-roasted cashews
  • 1 tablespoon fresh-squeezed lime juice
  • 1/2 cup of shredded carrots
  • 1/2 cup of julienned zucchini
  • 3/4 cup of broccoli florets
  • 1/4 cup sliced green onions
  • 1 tablespoon chopped cilantro
  1. Combine coconut milk, sugar, curry and cornstarch in a small bowl
  2. Heat 1 teaspoon of oil in a large saucepan over medium heat
  3. Add shallots, ginger and garlic to the pan and cook for 1 minute, stirring constantly
  4. Add the coconut milk mixture to the pan and bring to a boil.  Cook for 1 minute, stirring constantly
  5. Reduce heat to low, and stir in 1 tablespoon of lime juice
  6. Add chopped cashews to the sauce, and stir until mixed
  7. Add vegetables to the sauce and stir to coat
  8. Cover and let simmer for 5 minutes
  9. Slice chicken breasts and pour sauce over them
  10. Garnish with cilantro and lime wedges, if desired
* This can also be served with/over a long-grain white rice, such as jasmine rice.

No comments:

Post a Comment