Chicken Curry With Coconut Milk And Cashews

• 1 tablespoon oil
• 4 chicken thighs
• 2 tablespoons curry paste
• 1 cup chicken stock
• 1 11/16 cups coconut milk
• 1 bunch fresh coriander
• white rice
• 1 3/8 cups peas
• 4 1/4 tablespoons cashew nuts

1. In a saute pan, heat the oil and brown the chicken tighs on both sides.
2. Add curry paste, mixed with the broth and cook covered over low heat for about 30 minutes.
3. Add coconut milk, stir and add a little bit of coriander.
4. Cook over very low heat for about 15 minutes.
5. Meanwhile cook the rice.
6. Blanch peas for about 4 minutes in boiling salted water.
7. In a small skillet toast cashews.
8. Add 2/3 of cashews to the chicken.
9. To serve, place a bed of white rice, top with one chicken tigh, peas and coriander leaves. Garnish with remaining cashew nuts.

oil, chicken thighs, curry, chicken stock, coconut milk, fresh coriander, white rice, peas, cashew nuts

Taken from www.yummly.com/recipe/Chicken-Curry-with-Coconut-Milk-and-Cashews-782124 (may not work)