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Coconut Curry Chicken

chicken - other, curry

1/2 cup all-purpose flour
3/4 teaspoon (each) salt and pepper
12 skinless chicken thighs; about 2 pounds
2 tablespoons vegetable oil
2 onions; chopped
4 cloves garlic; minced
2 tablespoons mild curry paste
1 cup chicken stock
1 can (14 oz) coconut milk
4 carrots; sliced
1 can (19 oz) chickpeas; drained and rinsed
2 cups frozen peas
1 cup cashew nuts
1/4 cup toasted shredded coconut

In shallow dish, mix flour with 1/2 teaspoon each of the salt and pepper. Add chicken and turn to coat. Reserve 3 tablespoons ( of the flour mixture for sauce. In large Dutch oven, heat oil over medium-high heat; brown chicken, in batches if necessary. Transfer to plate. Add onions, garlic and curry paste to pan; cook, stirring often, for 3 minutes. Pour in chicken stock and coconut milk; bring to boil. Add carrots, chickpeas and remaining salt and pepper. Return chicken and any juices to pan; cover and bake in 350°F oven for 45 minutes. Whisk reserved flour mixture with 3 tablespoons water; whisk into chicken mixture. Add peas; bake for 15 minutes or until juices run clear when chicken is pierced. Sprinkle with cashews and coconut. Serve with small bowls of yogurt and chutney to savour with the chicken.

Contributor: Canadian Living, January, 2001

Yield: 6 servings

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