Curry with a hint of earthy sweetness and medium-mild kick. The floral notes of coriander keep this dish bright and coconut milk pleasantly rounds out the spice.
Course: Main Dish
Cuisine: Asian Fusion
Author: Judy Purcell
2tablespoonsghee or coconut oil
2poundsboneless, skinless chicken thighs -- cut into thirds or managable bite-sized pieces
1/2teaspoonfreshly ground pepper
1smallsweet onion , diced
2mild green chiles
1mediumzucchini , sliced 1/4" thick
1/2small headcauliflower , sliced 1/8" thick and broken into pieces
2teaspoonsminced fresh ginger
1 1/2teaspoonsground coriander seeds
1teaspoonground cumin seeds
1fluid ouncelemon juice
3tablespoonsfreshly cut basil leaves, cut into thin strips for garnish
Arrange chicken pieces out on a rimmed baking sheet and season with salt, pepper, and paprika. Heat oil in a large skillet over medium heat and cook chicken pieces in batches so that the skillet is not crowded until almost done. Add more oil if needed. Reserve on a paper towel lined platter.
In the same skillet, add onion and chile and cook over medium heat until edges begin to brown (a little more oil can be added if needed). Add the cauliflower and zucchini to the skillet and cook until zucchini softens. At this point the skillet may be dry, which is okay, that helps the vegetables to lightly brown creating another layer of flavor.
Add garlic, ginger, and spices to the vegetables and cook 2-3 minutes until garlic and ginger are fragrant and spices are lightly toasted.
Add the coconut milk and salt to the skillet and stir to incorporate spices and create the sauce. Return chicken to the skillet and once the sauce starts to boil, reduce heat, cover and simmer for 5 minutes or until the cauliflower is tender and the chicken is cooked through.
Add the lemon juice, taste and adjust seasoning as desired. Garnish with basil and serve with rice or lentils.
If using already ground coriander or cumin, use a little less than indicated for the whole seeds to start and adjust to suit your own taste.