Thai Curried Chicken with Coconut Milk

Directions

Place the chiles, coriander, ginger, rice, coconut, cumin, cashews, cinnamo nutmeg, and half of the onions in a blender or food processor and purée to make a paste.

Rub the spice mixture on the chicken and marinate for an hour at room temperature.

Sauté the remaining onions in the oil until golden.

Add the chicken, along with the seasoning paste, and brown, adding more oil if necessary.

Add the tomato and the coconut milk.

Simmer until the chicken is done and the sauce has been reduced, about 45 minutes to an hour.

To toast rice: Place the rice along with a little vegetable oil in a frying pan, and heat until the rice turns brown.