Malaysian | Coconut Chicken
Posted on February 16, 2014
The different seeds make this a unique tasting dish.
Yield: 4 servings
6 tablespoons sunflower oil
1 teaspoon black mustard seeds
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1/2 teaspoon black cumin seeds
1 1/2 pound boneless, skinless chicken breasts, diced
2 - 6 cloves garlic, finely chopped
1 1/4 cup milk
1/4 cup unflavored yogurt
2 tablespoons dried shredded coconut
1 tablespoon freshly chopped cilantro
20 unsalted cashew nuts, fried until golden
Heat the oil in a skillet or wok and stir-fry the spice seeds 1 minute. Add the diced chicken and stir-fry about 5 minutes, turning the pieces frequently until they are white all over.
Add the garlic, milk, yogurt and coconut to the pan. Simmer 5 minutes, stirring from time to time.
Strew the chopped cilantro over the chicken. Stir lightly and continue to simmer a further 5 to 10 minutes, until the chicken is tender. Adjust the seasoning if necessary.
Transfer to a heated dish and serve immediately, garnished with fried cashews and springs of cilantro.
(Ref. "Coconut Chicken" recipe, The Complete Oriental Cookbook, p. 124.)