A subtly sweet Kerala style chicken curry and cashews.
- 2 Tbsp coconut oil (or vegetable oil)
- 10 curry leaves
- 1 tsp brown mustard seed
- 2 cloves garlic, chopped
- 2 slices ginger, chopped
- 4 French shallots, chopped
- 4 Tbsp cashews, grilled and chopped
Grind the masalas and mix with the chicken. Marinate 1 or 2 hours.
Heat oil and brown the mustard. Add curry leaves and then the Tarka ingredients. Cook a few minutes.
Add chicken. Sauté a few minutes.
Add salt and half the coconut milk. Simmer 30 minutes.
Add remaining coconut milk, cashews, and lime juice. Simmer a few minutes more.
Garnish with cilantro and serve.