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1
Pour the boiling water over the coconut; set aside.
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2
In a large skillet brown the chicken pieces on both sides in 2 tbsp hot Usli Ghee or cooking oil for 15 minutes; remove from the skillet.
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3
Set chicken aside, reserving the drippings.
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4
Add the onion, garlic, and gingerroot to the drippings in the skillet; cook till onion is tender but not brown.
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5
Stir in coriander, turmeric, red pepper, cloves, and cardamom.
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6
Cook and stir for 2 minutes.
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7
Stir in the coconut mixture and salt.
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8
Return the chicken to the skillet.
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9
Cover and simmer for 35 to 45 minutes or till the chicken is tender.
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10
Transfer the chicken to a heated serving platter; keep warm.
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11
Skim the fat from the juices in the skillet.
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12
In a small skillet heat the cashews or almonds in the 1 tbsp hot Usli Ghee for 1 to 2 minutes or till golden; stirring constantly.
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13
For the sauce, combine the yogurt, sour cream, and flour.
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14
Stir into the onion and juices in the skillet.
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15
Cook and stir just till thickened, but do not boil.
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16
Stir in cashews or almonds.
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17
Pour the sauce over the chicken.
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18
If desired, garnish with lime slices and mint sprigs.
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19
Serve with hot cooked rice and tomato chutney.
