If you’re inspired, any combination of cilantro, lime wedges, and cashews will work.Saucy coconut curry chicken with sweet red peppers, tender potatoes, and crunchy cashews make right in your crockpot! So easy and insanely delicious! I’m not big on garnishes-though having to take a lot of food pictures is definitely forcing me to reconsider this utilitarian approach. (Which is also why I suggest a wide skillet-more area for evaporation.) You can also add the cashews here in the original they are a garnish, but I really like their texture after they’ve cooked for a few minutes in the sauce.
CASHEW COCONUT CHICKEN FULL
The original recipe calls for less than a full can of coconut milk I prefer to use the whole can and simmer until the texture is right. You want the parsnips warmed and the sauce thickened-whether you use whole or lite coconut milk will affect the final texture. Taste the sauce and adjust seasoning if necessary.ĦFinally, stir in the coconut milk and the waiting parsnips, cooking for a final few minutes. Add back the chicken and the ground coconut and cashew mixture, then reduce to a simmer and, cover and cook for about 30 minutes, until chicken is tender.
Add the broth and raise the heat, using your stirring utensil to liberate crispy bits from the pan. Add the tomato-like base (if you’ve got frozen cubes, you can toss it in frozen-at that size it melts quickly) and cook with the onions for a minute or two. Remove the chicken and add the onion, cooking until softened. There may be some spicy liquid at the bottom of the bowl-don’t lose that, but don’t add that until the chicken is slightly browned, about 5 minutes. Add the seasoned chicken pieces to the pot. Briefly sauté the parsnips until lightly browned, then set these aside. Add the ghee or oil and fire up a medium-high heat. Drain and submerse in cold water to stop the cooking, then drain again.ĥTo bring it all together you’ll want a wide and heavy-bottomed pot or skillet. Careful here-you’re saving most of the cashews for later.ĤLightly salt a small saucepan of water and bring it to a simmer, then drop in the parsnips and cook until barely tender, about 5-8 minutes. Using the grinding implement of your choice pulverize the coconut with 1/4 cup of the cashews. Set coconut aside to cool, then repeat the process with the cashews until it is lightly browned. Put the coconut on a baking sheet and roast at 375 degrees until lightly browned, 4 to 7 minutes-again, keep your eyes on this the margin between toasted and charred can be razor slim. Starting from a cool oven should give you a little more margin for error. And do the coconut first it will cook faster. HOWEVER toaster ovens tend to be a little less reliable in the temperature control realm, so if you’re a beginning roaster don’t do anything else while you’re doing this. You can do this in an oven, but a more energy-efficient approach is to use a toaster oven. It doesn’t need to marinate for long, but pop it, covered, into the refrigerator if it’s going to be longer than 15 minutes.ģRoast the coconut and the cashews. Add the Thai spoof mix and the lemon juice and mix again.
1/4 cup shredded dried unsweetened coconutġMake the Beetuto and the Thai spoof mix.ĢSalt and pepper the chicken in a mixing bowl, then work in the ginger and garlic.2 pounds skinless boneless chicken thighs, cut in chunks.And the substitute Thai spoof spice mix has some ingredients you’re not likely to find at even a really good ethnic grocer. Properly replacing both the tomato and the spice mix requires significant advance preparation. The first will probably never see the light of day, since the second- Beetuto-was so superior
CASHEW COCONUT CHICKEN TRIAL
After a lot of trial and error I created two. I went back to the drawing board, in search of a new variation. But it just wasn’t quite right as a tomato paste stand-in. By the time this recipe crossed my desk, I had already created a good red-sauce replacement suitable for pizza and lasagna. That’s another way of saying that, to make me happy, this recipe would require more than a simple substitution. While both are minor ingredients by volume, experience suggests they probably contribute significantly to the final flavor. The original contains two nightshades: tomatoes, and cayenne in the spice mix. This Sri Lankan-inspired creation is based on a David Tanis recipe published in the New York Times.
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