Cook this: Fast and tasty chicken curry
Chef Shereen Pavlides adds lime wedges to top off her chicken curry.
Nancy Rokos
Chef Shereen Pavlides creation of Chicken Curry.
In this week蘑菇视频 edition of Cook This, chef Shereen Pavlides cooks up a curry that can be made in a flash.
To watch Chef Pavlides make this dish, visit www.heraldstandard.com.
Chicken curry
Yield: 4 servings Prep time: 10 minutes Cook time: 10 minutes
1 1/4 pound chicken tenders 鈥� cut in half, crosswise
kosher salt / fresh finely ground black pepper
1/4 cup all purpose flour
1 (8.8 ounce) package Naan flatbreads or pita
3 tablespoons canola oil
1 onion 鈥� diced (1/3 cup)
3 garlic cloves 鈥� minced
1-inch fresh ginger 鈥� peeled, minced (2 tablespoons)
1 1/2 tablespoons red curry paste
1 tablespoon tomato paste
1 1/2 teaspoons garam masala
1 (13.66 fluid ounce) can unsweetened coconut milk
1 lime 鈥� 1/2 freshly squeezed (1 tablespoon), 1/2 cut into 4 wedges
3 tablespoons cashew halves
2 tablespoons chopped cilantro
Heat oven to 350 degrees F.
Season chicken with 1 teaspoon salt and 10 turns on the pepper mill on both sides. Dredge the chicken in flour, shaking off the excess.
Wrap naan in foil and place in the oven until warmed through and soft, 8 鈥� 10 minutes.
Meanwhile: Heat 12-inch saut茅 pan over medium-high heat. Add oil. When oil is heated and shimmers, add chicken. Saut茅 until lightly browned, about 2 minutes. Flip and saut茅 1 minute. Remove to a plate. Set aside.
In the same pan, reduce heat to medium (if the pan is dry, add a little more oil). Add onions, garlic, and ginger. Saut茅 until garlic and ginger are fragrant, about 1 minute.
Whisk in curry, tomato paste, garam masala and saut茅 about 30 seconds.
Whisk in coconut milk until smooth and brown bits are released from the bottom of the pan, about 1 minute. Season with 1 teaspoon salt and 5 turns on the pepper mill.
Return chicken, reduce heat to medium-low and cook until chicken is cooked through, 2-3 minutes. Remove from the heat.
Stir in lime juice to combine. Adjust seasoning to taste. Garnish with cashews, cilantro and lime wedges. Serve family style with warmed naan on the side. Tear and dip the naan to sop up the sauce.