The New Exotic Marigold Curry Chicken

The perfect accompaniment to watching the movie.

• Ready In: 1 hr 5 mins
• Serves: 2-4

Ingredients

• 1  medium onion, diced
• 2  precooked potatoes, cut into 2 inch cubes
• 2  tomatoes, quartered
• 1  tablespoon  sambal oelek chili paste
• 1  teaspoon  ground turmeric powder
• 1  teaspoon  ground coriander powder
• 1  teaspoon  ground cumin powder
• 1  teaspoon  ground fennel powder
• 1  cup cashew nuts, ground in food processor
• 1  tablespoon  vegetable oil
• 1  lb boneless skinless chicken breast, each cut into 4-6 pieces
• 2  cups water
•  salt, to taste
• 1  teaspoon sugar
• 1 (14 ounce) can coconut milk
• 4 -6  cups cooked basmati rice

Directions

1. Add the oil to a medium sized frying pan. Heat oil on medium-high heat. Stir in the spices, chili paste and cashew nut paste. Stir frequently for about 1 minute, just to allow spices to become fragrant.
2. Add the onions. Continue stirring occasionally for about 5 minutes.
3. Add the chicken pieces. Stir to coat pieces with spice mixture.
4. Add the 2 cups of water. Bring to a boil and reduce to simmer.
5. After 15 minutes, add the cut potatoes and quartered tomatoes. Simmer for another 10 minutes. Check the seasonings.
6. Add salt and sugar. Add the coconut milk. Simmer for another 10 minutes. Serve over cooked basmati rice.