Chicken And Cashew Nuts In Black Spices

1. 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. 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. 3

   Turn off the heat and allow to cool.

4. 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. 5

   Grind 1 oz of the nuts with 1 tbsp water to make a paste.

6. 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. 7

   Add the chicken and cook over medium heat for 5 minutes.

8. 8

   Add 3 cups warm water and cook on low for 10 mins with the pot covered.

9. 9

   Add the remaiming nuts and cook till the chicken is tender.

10. 10

    The curry should appear as a dark thick sauce with the whole nuts and chicken.

11. 11

    Serve with lemon rice for a nice change.

* Per serving · 4 servings · Values may vary.