Coconut Curry Chicken

Ingredients:

Top line: Can of coconut milk, 1/2 cup unsalted whole cashews, 1/4 cup frozen peas, 1/4 cup vegetable oils
Bottom line: 1 lb chicken cut in 1 inch cubes, 1 medium onion thinly sliced
Plate: 1 tsp cumin seeds, 1 tsp curry powder, 1 tsp ground coriander, 1 clove garlic crushed, 1 tsp ginger thinly grated

A good way to crush garlic is to hold a braod knife on top of the clove and smash it down with the heel of your hand.

Heat 1/2 of the oil and cook the chicken pieces till golden brown on both sides:

Put the other 1/2 of the oil into the skillet, heat it and add the fennel seeds, curry powder and coriander powder. Wait till the oil starts smelling like the spices, then add the onion, garlic and ginger. Cook till onion is soft and transluscent.

Add the coconut milk to the skillet and bring to a boil. Add the chicken pieces and cook it till tender. Add the frozen peas and cook for 5 more minutes. Put the cashews in the oven at 350 degrees for 5 minutes and sprinkle on top of the chicken.

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