Coconut Milk Chicken Curry
1 onion, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
5 cloves garlic, coarsely chopped
3 tablespoons aji panca paste
5 brazil nuts
1 tablespoon oil
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon palillo
1/2 teaspoon ground cloves
2 pounds chicken breast, cut into bite sized pieces
1 pound of potatoes, peeled and cubed
2 stalks of lemongrass, cut into 2 inch lengths and flattened
1 cup coconut milk
1 cup water
2 teaspoons salt
1. Heat oil over medium heat in a large, heavy saucepan. Saute onion, ginger, garlic, and Brazil nuts. Once lightly browned, use a hand blender to process into a paste. Heat remaining oil over medium-high heat. Add paste and aji panca paste and fry for 4 minutes, add cinnamon, cumin, coriander, palillo and cloves; fry 1 more minute.
2. Stir the chicken into the spice mixture, turn to coat completely. Add the potatoes, lemon grass, 1 cup of the coconut milk and water. Bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally.
3. Stir in salt. Cook 5 more minutes.
Yield: Serves 4
Source: Flatbreads & Flavors