This creamy coconut curry from the Caribbean island of Mustique is a flavourful and aromatic dish. The combination of spices and coconut milk gives it a unique and delicious taste that will tantalise your taste buds. Enjoy it with rice or naan for a delicious meal.
Ingredients
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2 tbsp vegetable oil
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1 tsp mustard seeds
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2 tsp cumin seeds
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2 cloves garlic
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1 tsp ground ginger
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1 tsp ground turmeric
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp ground cardamom
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1 tsp ground cinnamon
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1 tsp ground nutmeg
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1 tsp ground cloves
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1 tsp ground black pepper
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1 tsp ground fennel
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1 tbsp tomato paste
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1 can coconut milk
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1 pound chicken breasts, cut into cubes
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1 cup frozen peas
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1 cup chopped cilantro leaves
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1 cup chopped scallions
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1 cup chopped cashews
Curry
Caribbean
coconut
Main Dish
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- short description
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Heat the oil in a large skillet over medium-high heat.
Add the mustard seeds, cumin seeds, garlic, ginger, turmeric, cumin, coriander, cardamom, cinnamon, nutmeg, cloves, and black pepper and cook, stirring, until fragrant, about 1 minute.
Add the tomato paste and cook, stirring, for 1 minute.
Add the coconut milk and stir to combine.
Add the chicken and cook, stirring occasionally, until cooked through, about 10 minutes.
Add the peas, cilantro, scallions, and cashews and cook, stirring occasionally, until the peas are cooked through, about 5 minutes.
- detailed description
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Heat the oil in a large skillet over medium-high heat.
Add the mustard seeds and cumin seeds and cook, stirring, until the seeds start to pop, about 1 minute.
Add the garlic, ginger, turmeric, cumin, coriander, cardamom, cinnamon, nutmeg, cloves, and black pepper and cook, stirring, until fragrant, about 1 minute.
Add the tomato paste and cook, stirring, for 1 minute.
Add the coconut milk and stir to combine.
Add the chicken and cook, stirring occasionally, until cooked through, about 10 minutes.
Add the peas, cilantro, scallions, and cashews and cook, stirring occasionally, until the peas are cooked through, about 5 minutes.
Serve with rice or naan.
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