Coconut cashew chicken
Ingredients
- 8 pieces of chicken thighs or drumsticks (skin on)
- 1/4 cup of canola oil, 2 tsp of Chicken party seasoning
- 2 tsp of kosher salt – 1 pinch of freshly ground black pepper
- 1/4 cup of chicken stock
- 1/2 cup of coconut milk
- 2 tsp of red curry paste
- 1 tsp Dijon mustard
- 4 garlic cloves chopped, 3 tbsp of diced butter
- 1 cup raw cashew
- 1/4 tsp cayenne pepper
- 1 tbsp of chopped fresh parsley to garnish
Preparation
1. Soak the cashew in cold water for 1 hour. Then cook in cold water until soft and creamy.
2. Rinse your chicken with lemon over cold water. Run quickly under boiling water and remove the pieces right away.
3. Pat the chicken dry with a paper towel.
4. Salt and pepper the chicken to taste.
5. Sprinkle 2 tsp of chicken party seasoning on the meat. Let it rest for 45 min to 1h.
6. In a hot skillet, add the oil. Fry the chicken skin side down first and let sear for 3 -5 min on each side until golden brown. Set aside.
7. Add to the hot skillet the chopped garlic, stir for 1 minute.
8. Make a mixture of curry paste, mustard, cayenne pepper and incorporate into the pot.
9. Incorporate the coconut milk into the pot and cook for 2 minutes. Then, add the chicken stock, the cooked cashew and let it simmer for 1 minute.
10. In a baking dish, add the seared chicken, the coconut sauce, and the diced butter. Cover the dish with aluminum foil and bake at 400 degrees for 45 minutes.
11. Serve warm and enjoy over white rice or mashed potato, topped with chopped parsley.