Chicken And Cashew Nuts In Black Spices

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This is a curry with a thick and nutty sauce. The recipe was passed to me by mrs. Shirodkar, he wife of a famous doctor in bombay. My thanks to her again, for a wonderful dish with not too many ingredients.

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Steps

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In a dry pan roast the coconut , garlic , ginger , coriander seeds , cumin seeds , red chillies , cloves and cinnamon over low heat for 5 minutes.

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Add 2 oz of the cashew nuts and the onion cook for 10 mins stirring all the time to prevent burning and sticking.

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Turn off the heat and allow to cool.

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In a blender process the spices with 3 / 4 cup water to make a fine smooth paste.

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Set the paste aside.

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Wash blender.

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

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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.

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

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

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

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

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Serve with lemon rice for a nice change.

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Ingredients

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skinless chicken, desiccated coconut, garlic cloves, fresh ginger, coriander seeds, cumin seeds, dried red chilies, cloves, cinnamon sticks, cashew nuts, onion, oil, salt