-
1
In a small bowl, mix the cumin, coriander, fenugreek, fennel, cloves, cinnamon, and cardamom. Set aside. Place a small saute pan over medium-high heat. Add 1 tablespoon of the vegetable oil and shallots and saute until the shallots become soft and yellow. Add the garlic, saute for another minute, and then add in the spice mix. Continue to cook for 1 to 2 minutes, until the spices become very fragrant. Remove the spice mixture from the heat and let it cool.
-
2
In a food processor, blend the cashews until powdery. Add the spice mixture, dried coconut, ginger, chili powder, tomato paste, salt, 3 tablespoons of the coconut milk, and 4 tablespoons of water, and puree into a fine paste. Thoroughly coat the chicken with the paste and let it rest for about 4 hours, or overnight, in the fridge. (If you are in a hurry, forget the resting; it will not be the end of the world.)
-
3
In a large saute pan over medium heat, heat the remaining 2 tablespoons oil. Place the chicken pieces in the pan and brown them nicely, about 4 minutes per side. (Do not overcrowd the pan, otherwise the chicken will not brown nicely, and will remain pale. If needed, do it in batches.) Pour out the excess oil. Reduce the heat to medium-low, pour the coconut milk into the pan, deglaze, and bring the coconut milk slowly to a boil. Adjust saltiness if needed and continue to simmer, uncovered, for another 20 minutes or so, until the sauce has reduced to a thick gravy. Serve with steamed rice, dosa, or roti (another wonderful Sri Lankan dish).
