|Broiled Chicken Kebabs with Spicy cashew Sauce|
For the sauce:
Continue to boil for 2 to 3 minutes until the mixture is thick.
Puree the mixture in a food processor until completely smooth. Return the sauce to the pan, reduce the heat to low, and stir in 1 cup of the coconut milk, cayenne, turmeric, and lemon juice. Add salt and pepper to taste. Use the remaining coconut milk to thin the sauce, as needed.
Makes 2 cups.
For the kebabs:
Note: To roast the garlic and shallot, preheat the oven to 400 degrees. In a small baking dish, toss one head of unpeeled garlic and the unpeeled shallot (tops sliced off both) with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Bake, uncovered, 20 to 25 minutes, until the garlic and shallot feel soft when lightly pressed. The extra roasted garlic will keep up to 1 week in the refrigerator.
From:   Sophie Grigson's Meat Course, Network/BBC Books, London, 1995.
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