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1
Add the vinegar, garlic, ginger, all the spices, mustard, and chopped Serranos to a food processor and puree until very smooth. Make a couple of incisions on each drumstick, just so that the marinade can get deep into the meat. Rub the paste all over the meat. Refrigerate for 2 to 3 hours. This would also be a great time to start soaking the cashews!
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2
Add vegetable oil in a large pot on medium heat. Add the onions and saute until they start to get brown at the edges, about 10 to 12 minutes. Add the chicken and all the marinade and saute, stirring frequently for about 2 to 4 minutes, until the spices are intensely aromatic. You may need to add a splash of water if you see the paste sticking to the bottom of the pan -- don't let those spices burn!
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3
Add the chicken stock and gently simmer for 25 to 30 minutes, until the meat is fall-off-the-bone tender. Keep the lid off and stir every few minutes.
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4
While the chicken is simmering, make the cashew cream. Add the cashews, heavy cream, and a splash of water to a blender and puree into a smooth mixture.
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5
Add the cashew cream to the pot once the meat is very tender. Keep simmering for another couple of minutes, until the sauce has the desired consistency (I like mine quite thick). Check for salt. Garnish with cilantro and serve immediately with steamed rice. Enjoy!
