Chicken Curry With Coconut Milk And Cashews

1. 1

   In a saute pan, heat the oil and brown the chicken tighs on both sides.

2. 2

   Add curry paste, mixed with the broth and cook covered over low heat for about 30 minutes.

3. 3

   Add coconut milk, stir and add a little bit of coriander.

4. 4

   Cook over very low heat for about 15 minutes.

5. 5

   Meanwhile cook the rice.

6. 6

   Blanch peas for about 4 minutes in boiling salted water.

7. 7

   In a small skillet toast cashews.

8. 8

   Add 2/3 of cashews to the chicken.

9. 9

   To serve, place a bed of white rice, top with one chicken tigh, peas and coriander leaves. Garnish with remaining cashew nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.