Chicken Coconut Curry

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno

(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

2 onions, finely chopped
3 garlic cloves, minced
1 green chile, deseeded and chopped
1 Tbsp curry powder
1 tsp fresh ginger, grated
1/4 cup ground almonds
2 Tbsp butter
1/4 tsp ground cardamon
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
Salt
16 oz coconut milk
1 1/4 cups vegetable stock
4 chicken breasts, cut into to bite-sized pieces
1 1/2 cups green beans, trimmed and cut in halves
2 Tbsp peanuts, shelled

Instructions:

In a small bowl, combine onions, garlic, chili, curry powder, ginger and ground almonds. Mix and set aside.

In a large pan, melt the butter over medium heat. Add cardamom, cinnamon, cumin and coriander. Cook for one minute while stirring. Add the onion mixture and fry for 2-3 minutes while stirring. Add coconut milk, chicken and vegetable stock and let simmer, without a lid for about 45 minutes. A few minutes before the end of the cooking time add the green beans. Season with salt and stir in shelled peanuts. Serve with rice.

Serves 4.

From anjasfood4thought.com