Chicken and Cashew Nuts in Black Spices

Recipe by Brian Holley
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a dry pan roast the coconut, garlic, ginger, coriander seeds, cumin seeds, red chillies,cloves and cinnamon over low heat for 5 minutes.
  • Add 2 oz of the cashew nuts and the onion cook for 10 mins stirring all the time to prevent burning and sticking.
  • Turn off the heat and allow to cool.
  • 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.
  • Grind 1 oz of the nuts with 1 tbsp water to make a paste.
  • 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.
  • Add the chicken and cook over medium heat for 5 minutes.
  • Add 3 cups warm water and cook on low for 10 mins with the pot covered.
  • Add the remaiming nuts and cook till the chicken is tender.
  • The curry should appear as a dark thick sauce with the whole nuts and chicken.
  • Serve with lemon rice for a nice change.
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