Coconut Chicken With Cashews
Ready In: 45 mins
Serves: 4
Ingredients
- 1 cup raw cashews or 1 cup roasted cashews, plus
- 1⁄4 cup roasted cashews, for serving
- 4 whole dried red chilies
- 1 cinnamon stick, 1-inch piece
- 6 whole cloves
- 3 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1 medium onion, coarsely chopped
- 8 garlic cloves
- fresh ginger, 2-inch piece, peeled and sliced
- 1⁄2 cup unsweetened dried shredded coconut or 1⁄4 cup ground raw cashews or 1⁄4 cup ground roasted cashews
- 1⁄3 cup canola oil
- 1 teaspoon ground black pepper
- 2 lbs boneless skinless chicken thighs, cut crosswise into thirds
- 2 cups water
- 1 teaspoon salt (to taste)
Directions
- Process 1 cup of the raw cashews to a powder in a food processor.
- Combine the chiles, cinnamon stick, cloves, coriander, cumin, onion, ginger, coconut and ¾ cup of the ground cashews in a large saucepan or casserole over low heat. Cook, stirring, until the cashews and coconut have turned light golden, about 10 minutes. Keep a cup of water beside the stove as the mixture cooks. As the spices begin to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning.
- Add the remaining ground cashews and cook, stirring, 5 more minutes. Add the chicken and cook, stirring, until it turns opaque, about 5 minutes.
- Add the water and the salt, bring to a boil, turn the heat down and simmer, partially covered, until the chicken is tender, 15-20 minutes. Taste for salt and sprinkle with the remaining ¼ cup roasted cashews. Serve hot.
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