Ingredients:
- 4 Chicken Breast or Thigh
- 1 Yellow Onion – peeled and diced
- 2 Garlic Cloves – peeled and shredded
- 1 Jalapeño Pepper – seeded and fine dice
- 1 tbsp. (15ml) Fresh Ginger – peeled and shredded
- 1 cup (250ml) Fresh Cilantro – leaves stripped
- Fresh Garam Masala to taste
- 1 cup (250ml) Chicken Stock
- 1 cup (250ml) Coconut Milk
- 1 cup (250ml) Cashew Nuts
- 1 Whole Cinnamon Stick – toasted and ground
- 1 tbsp. (15ml) Whole Coriander Seed – toasted and ground
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Garam Masala:
- 2 Dry Red Chile Peppers
- 2 tbsp (30ml) Coriander Seeds
- 2 tbsp (30ml) Ground Turmeric
- 1 tbsp (15ml) Whole Black Peppercorns
- 1 tbsp (15ml) Whole Cumin Seed
- 1 tbsp (15ml) Cardamom Seeds
- 1 tbsp (15ml)Fennel Seeds
- 1 tbsp (15ml) Mustard Seeds
- 1 tsp (4ml) Whole Cloves
Directions:
Heat butter in Cuisinart CastLite™ Stir Fry Pan, season chicken with salt and pepper
Sauté chicken until golden, cook chicken in batches then remove and reserve
Add onion, jalapeno, ginger, garlic, season with salt and pepper, sauté until golden brown
Add garam masala, cinnamon and coriander, deglaze with chicken stock
Return the chicken to pan, add coconut milk, reduce until desired consistency
Finish with cilantro leaves and cashews
Garam Masala:
Toast whole spices in pan over medium heat with no oil, grind in spice grinder when warm
Combine all ingredients, store in air-tight container to preserve freshness
