Matthew's Chicken Curry

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3/4 lb boneless skinless chicken breast, cut into 1 1/2-inch chunks
• 3/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch chunks
• 2 teaspoons ground coriander
• 1 1/2 teaspoons cumin seeds, toasted and ground
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons fresh ground black pepper
• 3 tablespoons canola oil or 3 tablespoons other neutral oil
• 1 teaspoon canola oil or 1 teaspoon other neutral oil
• 2 large yellow onions, very thinly sliced
• 1 serrano chili, stemmed, seeded and finely chopped
• 2 tablespoons chicken stock or 2 tablespoons water
• 4 garlic cloves, very thinly sliced
• 1 1/2 teaspoons grated peeled fresh ginger
• 3/4 cup coconut milk
• 3/4 cup water
• toasted cashews (to garnish)
• cilantro (to garnish)
• steamed green peas, for serving
• cooked basmati rice, for serving

Recipe

• 1 put the chicken breast chunks in one bowl and the thighs in another. in a small bowl, combine the coriander, cumin, turmeric, cayenne, salt and pepper. divide between the bowls of chicken and turn the chicken pieces to evenly coat. let stand for 20 minutes.
• 2 in a large, deep skillet, heat 1 tablespoon of the oil over medium-high heat. add the chicken thigh chunks in a single layer and cook, turning the pieces occasionally, until nice and browned, about 2 minutes. transfer to a plate. repeat with another tablespoon oil and the chicken breast chunks, transferring them to another plate. you just want to sear the chicken, not cook it through.
• 3 add another tablespoon of oil to the pan, reduce the heat to medium, and add the onions and chile. cook, stirring occasionally, until onions are golden and melted, about 7 minutes. reduce the heat to low and add the stock, stirring in the beautiful browned bits from the bottom of the pan.
• 4 add the garlic, ginger, 1/4 cup of the coconut milk and 1/4 cup of the water. stir well, bring to a simmer, and return the chicken thighs to the skillet. cook for 20 minutes, then add the chicken breasts. cook for 5 minutes, then stir in the remaining coconut milk and water. cook 5 minutes longer or until stewy.
• 5 top with cashews and cilantro. serve with plain steamed peas and basmati rice.