Wednesday, January 30, 2013

This is a video of my husband and I cooking dinner last night. This is our first attempt and making a food video. It is a variation of a recipe that ran in the Food and Wine Magazine back in 1999. We have lightened it up a little, and made some of the steps easier to follow. We've also included our recipe for rice.
2 teaspoons ground cumin
1 1/2 teaspoons coarsely crushed black peppercorns
1 teaspoon salt
1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
1 onion, thinly sliced
1 large garlic clove, minced
1 teaspoon ginger (if you use fresh be sure to mince it well)
1 tablespoon curry paste, or 1 to 2 serrano chile  peppers diced (This really depends on how hot you like your dish, some may want more curry paste others less. Taste it as you cook)
1 cup canned light unsweetened coconut milk
1 teaspoon fresh lime juice

In a bowl, combine the cumin, peppercorns,  and 1 teaspoon of the salt. Add the chicken and rub with the spices to coat. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.

In a large deep nonstick skillet, heat 1/4 cup of the oil. Add the onions and garlic and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the chicken, ginger, curry paste and the lime juice  and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes. Stir in 1 cup of  coconut milk, then cover and cook over low heat for about 20 minutes.

You could also use a 1 cup of plain low fat yogurt instead of coconut milk if you want to lighten it up even more. With Indian curry you can use either coconut milk or yogurt.

Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring. Transfer to a bowl, sprinkle with the cashews; serve hot.

Serve with rice

Rice recipe
In sauce pan heat a few tablespoons vegetable oil, and add about a half teaspoon of mustard seeds, and a half teaspoon of coriander into the oil. Allow to cook until the seeds start to pop, then add 2 cups of rice, and stir, add 4 cups of water, and about 1 teaspoon of salt. Put lid on and allow to cook for about 20 minutes, until the rice is tender.

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