Fried Nuts and Seeds Chicken Curry

Name: Fried Nuts and Seeds Chicken Curry
Ingredients: ½ teaspoon ground cinnamon; 2 cloves garlic, chopped; ½ onion, chopped; 2 pounds (910 g) well-trimmed boneless, skinless chicken thighs; 5 coins fresh ginger, chopped; 1 cup (about 130 g) nuts, such as whole almonds and/or whole cashews or halves and pieces; Salt; ⅛ teaspoon ground cloves; A few gratings of nutmeg; 1 (13.5-ounce/400-g) can coconut milk; 1 teaspoon cumin seeds; 1 tablespoon vegetable oil or ghee; 1 tablespoon sesame seeds; 1 tablespoon coriander seeds

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Fragrant with coriander and cinnamon, and enriched by coconut milk and fried nuts and sesame seeds, this is a special dish. The pale white sauce is lovely just pureed and spooned over the chicken, but for a more refined dish consider straining it for a velvety smooth mouthfeel.

Ingredients

½ onion, chopped
2 cloves garlic, chopped
5 coins fresh ginger, chopped

Main course
Gluten-free

Method

Morning

Put the onion, garlic, ginger, and chicken in the slow cooker.

In a skillet or sauté pan, toast the nuts over medium heat, stirring, until just golden, about 3 minutes, then add the oil, sesame seeds, coriander seeds, cumin seeds, cinnamon, cloves, and nutmeg and stir until golden and fragrant, 1 to 2 minutes. Scrape into the cooker. Pour th