Yellow Curry

Ingredients

• 700g - Chicken Thighs (boneless, skinless)
• Curry: Ginger, Garlic, Cumin, Coriander, Paprika, Cloves, Turmeric, Cardamom Pods, Water, Vinegar
• Dessicated Coconut
• Raw Cashews (pan toasted)
• 3 - small Red Chilis
• 500mL - Coconut Milk
• 3/4 cup - Chicken Stock

Steps

• Toast spices (cumin, coriander, cloves, cardamom) until fragrant.
• Blend toasted spices with ginger, garlic, turmeric, water, and vinegar to make curry paste.
• Brown chicken pieces in oil.
• Add curry paste and cook until fragrant.
• Add coconut milk and stock.
• Add chilis and simmer until chicken is tender.
• Garnish with toasted cashews and dessicated coconut.