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Chunks of boneless, skinless chicken, marinated in Bari Tandoori Masala Olive Oil and a simple Garam Masala spice mix. Cooked with onions, red bell pepper and coconut milk. Served over Jasmine Saffron Rice with raisins and pine nuts.
Place 2 teaspoons of the whole coriander seeds and the cumin seeds into a DRY skillet. Add 1/4 teaspoon of the dried Turmeric Powder. Add the 1 1/2 teaspoons of the black peppercorns. Now we have the coriander seed, the cumin seeds, the ground turmeric and the peppercorns to the dry skillet. The next step is to lightly toast this. Toast the spices over low heat until they just start to darken and you can smell them. Stir them constantly, this should only take about 2 minutes. Remove from heat and grind the spices in a spice mill or a molcajete until powdered. Add a teaspoon of Kosher salt to the Garam Masala and mix it in well. Remove 1 teaspoon of the Garam Masala and set it aside for later. Set the rest aside for now. Next comes the chicken. I used 2 large chicken breasts which I boned, skinned and cut into 1" cubes. Place these in a bowl. Take 1 TBS. of the Tandoori Masala Olive Oil and add it to the chicken. Toss the chicken in the oil to coat well. Pour all of the Garam Masala over the chicken. Mix well to coat all the pieces. Cover and refrigerate while prepping the rest of the ingredients. Next comes the onions. You want about 2 cups of sliced onion, which is about a whole onion. I cut the onion in half lengthwise through the root end and then peel it. Thinly slice the onion and place in a bowl. Cut a small bell pepper in half and take out the seeds and pith. Slice it into thin strips and add to the sliced onions. Set aside for now. Peel and finely mince up the garlic. You want about a teaspoon and a half of the garlic, about 5 cloves depending upon the size. Set the garlic aside for now. Next is the ginger root. Break off a chunk about an inch long. Peel the ginger with the side of a spoon, it works very well! Cut the ginger into slices across the "grain". Smack the slices with the side of a Chef's knife or cleaver to flatten them. Lightly mince up the ginger. You want about a teaspoon and a half of the ginger. Set this aside for now. Do the same with the fresh turmeric root. Peel with a spoon the same as the ginger. My advice is to wear gloves and do this on a cutting surface that you really don't care about as the turmeric will stain everything it comes in contact with a bright yellow! It even stained my stainless steel knife blade! Smash them and mince up the turmeric. You want about 2 teaspoons of this. Set this aside for now. As an alternative, you can also grate the ginger and the turmeric. Next comes the chili, you can use whatever kind of chili you want, but I used a jalapeno. I cut the top off and then slice it in half lengthwise. Cut the chili into a long, thin strips. Finely mince the chili. I had about 2 teaspoons, but it's really a matter of how hot you want the final dish and how hot the chili is. Set aside for now. Measure out 1 cup of the coconut milk and set this aside for now. Measure out a half cup or so of the cashew halves. I used a roasted, salted cashew but raw unsalted would also work. Set these aside for now. Measure out a half-cup of chicken stock. Set aside. Get the chicken out of the fridge and place a large saute pan or skillet on the stove to warm up. Now, we have "Mise en Place", or everything in place. The chicken which has been marinating in the oil and Garam Masala, the sliced onions and red peppers, the reserved Garam Masala, the minced garlic, ginger, turmeric root and jalapeno, the coconut milk, the cashews, the olive oil, the half cup of chicken stock, a lime cut in half and some butter. Add 2 tablespoons of the Bari Tandoori Masala Olive Oil to the hot pan. Swirl the oil around and let it heat for a few seconds. Add the sliced onions and the bell pepper. Stir the onions and peppers into the oil and reduce the heat to medium. Add about a half teaspoon of Kosher salt to the veggies. This helps to bring out the moisture and promote caramelization. Cook the onions and peppers over medium heat so they don't burn, but do get very dark. Stir them frequently! Once the veggies have turned a rich, deep brown, now it's time to add the aromatics; the minced garlic, turmeric, chili and ginger. Reduce the heat to medium-low. Stir in the aromatics and cook for another minute is all. Next comes the marinated chicken cubes. Stir in the chicken. Turn up the heat slightly. If the pan is a little dry, add another tablespoon of the Tandoori Masala Olive Oil. Stir the chicken and lightly brown it, about 4 minutes over medium heat. Sprinkle the reserved teaspoon of the garam masala spice mix over the chicken. This re enforces the flavor profile. Stir in the spices and let cook for just one more minute. Add the cup of coconut milk. Add the half cup of the chicken stock. Bring to a boil and then reduce the heat to a simmer. Cover the pan and allow the mixture to simmer for 10 minutes. Meanwhile.... While the mixture is simmering, melt a tablespoon of butter in a skillet. Cook over medium-low heat until the butter has just started to brown. Add the half cup of the cashew halves. Stir or toss the cashews in the browned butter until they are just starting to brown in spots and are fragrant. Remove the browned cashews to a bowl for now. Uncover the Chicken Masala and give it a stir. Stir in the toasted cashews and give the dish a good squeeze of lime. I added about 2 teaspoons of lime juice, to taste. Turn off the heat and add a tablespoon of butter. Stir in the butter. This adds a nice richness and a sheen to the sauce. Taste the dish and adjust the flavor if you feel it needs anything. Add some more salt, pepper, lime juice or whatever you feel it may need. I thought it was pretty perfect! Put a few tablespoons of the shredded coconut into a dry skillet and heat on medium low. Stir very frequently because it will burn in a second! After about 3-4 minutes the coconut starts to brown. Turn off the heat and keep stirring it for another minute so it doesn't burn. I made some Jasmine rice on the side to which I added raisins that had been soaked in Sherry, along with some toasted pine nuts. I also cooked the rice in chicken stock instead of water. Serve the Chicken Masala over the rice and lightly sprinkle the top with some toasted coconut, sesame seeds and some minced cilantro leaves. I set the Tandoori Masala Olive Oil on the table to add a few drops to taste. Enjoy! .