Chicken And Cashew Nuts In Black Spices

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 lbs skinless chicken, and jointed
• 4 ounces desiccated coconut
• 12 garlic cloves, peeled
• 1/2 inch piece fresh ginger, chopped
• 2 1/2 tablespoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 6 dried red chilies
• 6 cloves
• 3 inches cinnamon sticks
• 8 ounces cashew nuts
• 1 large onion, chopped
• 5 tablespoons oil
• salt

Recipe

• 1 in a dry pan roast the coconut, garlic, ginger, coriander seeds, cumin seeds, red chillies,cloves and cinnamon over low heat for 5 minutes.
• 2 add 2 oz of the cashew nuts and the onion cook for 10 mins stirring all the time to prevent burning and sticking.
• 3 turn off the heat and allow to cool.
• 4 in a blender process the spices with 3/4 cup water to make a fine smooth paste.(a coarse paste will give the appearance of a curdled curry) set the paste aside. wash blender.
• 5 grind 1 oz of the nuts with 1 tbsp water to make a paste.
• 6 heat the oil in a heavy pot and fry the spice mixture over low heat for 10 minutes add the ground cashew nuts and salt to taste, cook 2 minutes.
• 7 add the chicken and cook over medium heat for 5 minutes.
• 8 add 3 cups warm water and cook on low for 10 mins with the pot covered.
• 9 add the remaiming nuts and cook till the chicken is tender.
• 10 the curry should appear as a dark thick sauce with the whole nuts and chicken.
• 11 serve with lemon rice for a nice change.