Ingredients

  • 10 pieces of chicken thighs or drumsticks (skin on)
  • 1/4 cup of canola oil, 2 tsp of Chicken party seasoning
  • 1-2 tsp of kosher salt – 1 pinch of freshly ground black pepper
  • 1/4 cup of chicken stock
  • 1  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 cooked
  • 1/4 tsp cayenne pepper (optional) 
  • 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. 
  7. Transfer the seared chicken into a baking dish.
  8. Add to the hot skillet the chopped garlic, stir for 1 minute. 
  9. Add the curry paste, the mustard, the cayenne pepper, and the cooked cashew.  Let it cook for 1 minute. 
  10.  Add the coconut milk and cook for 2 minutes, followed by the chicken stock and cook for an additional 2 minutes on low heat.
  11. Transfer this sauce to the baking dish.  Top with the diced butter. Bake at 400 degrees for 30 -45 minutes. Add the chopped parsley right before serving.
  12. Enjoy it over white rice or mashed potatoes.