3 tablespoons vegetable oil, divided
1 ½ lb boneless chicken, cut into 1-inch cubes
1/2 teaspoon crushed or coarsely ground black peppercorns
1 jar Maya Kaimal Madras Curry
1 medium shallot, peeled and thinly sliced
6 to 8 fresh curry leaves (optional)
¼ cup roasted whole cashews
In a 10-inch covered skillet or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed chicken and black pepper and saute until lightly browned.
Add the Madras Curry sauce. Simmer over low heat until chicken is cooked through, 10 to 15 minutes.
While the chicken is simmering, heat remaining vegetable oil in a sauté pan over medium-low. Add the shallots and cook slowly, stirring often, until they become crispy and brown. Transfer the shallots to a dish.
Return the pan to the heat and fry the curry leaves in oil remaining in pan until crisp. (If needed, add a tablespoon of oil if there is none).
When ready to serve, garnish the chicken and sauce with the shallots, cashews, and curry leaves (if using). Serve with basmati rice or Indian naan or other flatbread.