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1
Process 1 cup of the raw cashews to a powder in a food processor.
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2
Combine the chiles, cinnamon stick, cloves, coriander, cumin, onion, garlic, ginger, coconut, and 3/4 cup of the ground cashews in a large saucepan or casserole over low heat.
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3
Cook, stirring, until the cashews and coconut have turned light golden, about 10 minutes.
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4
Cool and process to a paste in a food processor.
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5
Wipe out the casserole and put it over medium heat.
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6
Add the oil, the spice paste, and the black pepper, and cook, stirring, until the mixture turns deep golden brown, about 10 minutes.
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7
Keep a cup of water beside the stove as the mixture cooks.
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8
As the spices begin to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning.
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9
Add the remaining ground cashews and cook, stirring, 5 more minutes.
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10
Add the chicken and cook, stirring, until it turns opaque, about 5 minutes.
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11
Add the water and the salt, bring to a boil, turn the heat down, and simmer, partially covered, until the chicken is tender, 15 to 20 minutes.
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12
Taste for salt and sprinkle with the remaining 1/4 cup roasted cashews.
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13
Serve hot.
