Equipment
Ingredients
Chicken and Marinade
- 910 g chicken thighs, boneless, skinless, 7cm chunks
- 5 g salt
- 2 g black pepper
- 3 g ginger, grated
- 10 g garlic, grated
- 1 g turmeric
- 1 g cayenne pepper
- 45 ml lemon juice
Whole Spices
- 1 g cloves
- 1 g fennel seeds
- 1 g cardamom seeds
- 1 g allspice berries
- 1 g cumin seeds
- 1 g coriander seeds
Cashew-Coconut Paste
- 90 g cashews, raw
- 25 g unsweetened shredded coconut
Curry Base
- 30 ml vegetable oil
- 2 onion, finely diced
- 17 g tomato paste
- 1 cinnamon stick
- 720 ml chicken broth
- 240 ml coconut milk, thick/full-fat
Optional Additions and Garnish
- 450 g parsnips, cut into batons
- fresh mint
- fresh cilantro
Nutrition (per serving)
Method
Season the chicken chunks with salt, pepper, ginger, and garlic in a mixing bowl.
Toast the cloves, fennel, cardamom, allspice, cumin, and coriander in a dry skillet over medium heat for 2 minutes until aromatic.
Grind the toasted whole spices into a fine powder using a spice mill.
Mix the ground spice powder, turmeric, cayenne, and lemon juice into the chicken and let marinate for at least 15 minutes at room temperature.
Roast the cashews on a baking sheet at 190°C (375°F) for 8 to 10 minutes until lightly browned.
Toast the shredded coconut on the baking sheet for 5 minutes until golden.
Pulse 30g (1/4 cup) of the roasted cashews and all the toasted coconut into a rough powder; set aside the remaining cashews for garnish.
If using parsnips, simmer them in a saucepan of salted water for 10 minutes until tender, then drain.
Heat oil in a heavy pot over medium-high heat and sauté parsnips until browned, then remove them from the pot.
Add the marinated chicken to the pot and sear for 5 minutes until browned on all sides, then remove and set aside.
Sauté the diced onions in the same pot for 5 minutes until softened.
Stir in the tomato paste and cook for 2 minutes.
Add the chicken broth, scraping the bottom of the pot to release any browned bits.
Return the chicken to the pot with the cinnamon stick and the cashew-coconut powder; cover and simmer for 30 minutes until chicken is tender.
Stir in the coconut milk and parsnips and simmer for 4 minutes to thicken the sauce.
Transfer to a bowl, top with remaining cashews, and garnish with mint or cilantro.
Chef's Notes
- For the best texture, use full-fat canned coconut milk rather than the refrigerated carton variety.
- If you prefer more heat, increase the cayenne pepper to 2-3g.
Storage
Refrigerator: 72 hours — Store in an airtight container; flavor develops over time.
Freezer: 1 month — Coconut milk may separate slightly upon thawing; stir well while reheating.
Reheating: Heat gently on the stovetop over medium-low heat until chicken reaches 74°C/165°F.
