Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 lb. boneless skinless chicken thighs	Cut into bite size pieces.
Salt and freshly ground black pepper
2 tbs. oil
1 medium onion	Washed and chopped.
2 cloves garlic	Washed and chopped.
1 or 2 Serrano chilies	Washed and finely chopped.
1 teaspoon ground ginger
1 ½ tbs. curry powder
3/4 cup low sodium chicken stock
1 cup low fat coconut milk	Canned is OK.
1/3 cup roasted unsalted cashew halves
3 tbs. cilantro leaves	Washed and coarsely chopped.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season the chicken with salt and pepper and cook it in oil in a large skillet over medium about 15 -20 minutes. Remove the chicken from the pan and reserve.
2	Pour all but 2 tbs. of the fat out of the pan and stir in the onion, garlic, chilies, and ginger. Cook over medium heat while stirring frequently until the onion lightly caramelizes, about 15 minutes.
3	Add the curry powder and sauté until fragrant, about 2 minutes.
4	Add the chicken stock to the pan, scraping up any browned bits, and return the chicken pieces to the pan. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 minutes.	Cook until internal temperature of chicken reaches 165 degrees F.
5	Add the coconut milk, simmer until thickened (3 to 5 minutes), and remove from the heat.
6	Transfer the chicken to shallow serving bowls, spoon the sauce over, and sprinkle with the chopped cashews and cilantro.