Indonesian Chicken Curry

 This was soooo good!

INGREDIENTS

• ▢2 teaspoons ground coriander
• ▢1 teaspoon ground cumin
• ▢1 teaspoon ground nutmeg
• ▢1 teaspoon ground turmeric
• ▢1/8 teaspoon ground cloves
• ▢4 dried red chilies - (seeds removed
• 
  
• ▢1/4 cup raw cashews (I used almonds)
• ▢4 cloves garlic - peeled
• ▢1 large shallot - (I used an onion)
• ▢2 inches fresh ginger - peeled and sliced
• ▢3 Tablespoons peanut or vegetable oil
• ▢5 wild lime leaves
• ▢2 sticks cinnamon
• ▢3 small stalks lemongrass (you can use dried but fresh is better)
• ▢3 pounds boneless - skinless chicken breasts, cut into large chunks
• ▢1 14.5 ounce can coconut milk, divided
• ▢1 cup chicken broth
• ▢4 Tablespoons fish sauce (left it out because I was out)
• ▢6 cups cooked rice - for serving

INSTRUCTIONS

• Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
• Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
• Add chicken pieces and cook two to three minutes per side, until browned.
• Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
• Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.

I removed the cinnamon sticks, lime leaves, and lemongrass before serving. You don't want to eat them, but they make for a pretty presentation.