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1
For the coconut green onion rice: Melt the butter in a medium saucepan over high heat.
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2
Add the onion and cook until soft, about 2 minutes.
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3
Add the rice and stir to coat the grains in the butter.
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4
Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil.
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5
Stir once, cover, reduce the heat to medium-low and cook until tender, about 16 minutes.
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6
Preheat the oven to 300 degrees F.
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7
Spread the cashews on a baking sheet and toast in the oven until lightly golden brown, about 8 minutes.
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8
Let cool and finely chop in a food processor.
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9
Remove the rice from the heat and let sit, covered, for 5 minutes.
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10
Remove the lid, fluff the rice with a fork and fold in the green onions and half of the cashews.
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11
Let sit 5 minutes more before serving.
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12
For the chicken curry: Heat a small saute pan over low heat.
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13
Add the allspice, cloves and fennel and toast, shaking the pan occasionally, until you can smell the spices, about 5 minutes.
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14
Remove from the heat and let cool slightly.
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15
Transfer the spices to a coffee or spice grinder and finely grind.
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16
Combine the ground spices with the curry powder in a small bowl.
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17
Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer.
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18
Season the chicken with salt and pepper and then with 1 tablespoon of the curry spices, tapping off any excess.
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19
Brown the chicken on all sides, about 8 minutes, and remove to a plate.
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20
Add the onion to the Dutch oven and cook until soft, about 4 minutes.
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21
Add the ginger and cook for 30 seconds, then add the remaining curry spices and cook for 1 minute.
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22
Add the tomato paste and cook for 1 minute.
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23
Add the chicken stock, coconut milk, salt and pepper and cook until reduced slightly, about 10 minutes.
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24
Add the cinnamon sticks and mango and cook until reduced slightly, about 10 minutes.
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25
Reduce the heat to low, add the chicken and cook until tender, about 15 minutes.
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26
Remove the chicken to a bowl and discard the cinnamon stick and mango pieces.
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27
Add the dried coconut and the remaining 1/2 cup cashews and cook until slightly thickened, about 10 minutes more.
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28
Remove from the heat, return the chicken to the pot and fold in the green onions, cilantro and mint and season with salt, pepper and honey, if needed.
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29
To serve: Spoon the rice into bowls and ladle some chicken curry over.
