© TPH & llizard aka ejm 2002
2¼ lb chicken, skinned
6 whole dried red chillies
1 three inch cinnamon stick
¾ c grated coconut
1¼ c cashews - roasted, salted
1 large onion, chopped
12 garlic cloves, peeled
1 half inch piece fresh ginger, chopped
5 Tbsp oil
2½ Tbsp coriander seeds, ground
1½ tsp cumin seeds, ground
- Cut chicken into 8 pieces.
- In a large frying pan, without any fat or oil, toast red chillies, cloves, cinnamon over low heat for 10 minutes, stirring all the time. In the last 30 seconds add dry coconut. Turn off the heat and leave to cool.
- In a food processor, grind the mixture with ¾ c water to a fine consistency. Set aside in small bowl.
- Grind 1 c cashews dry then add water to make a paste. Set aside in another small bowl. Grind onions, garlic, ginger with a little water into paste.
- Put oil into the pan and heat. Add powdered cumin and coriander seeds for a second then pureed onion and garlic. Fry 10 minutes.
- Add the spice/coconut mix. Fry 5 minutes or so.
- Add chicken. Rub spices into chicken as you are dry frying for 10 minutes.
- Add cashew paste. Mix it around a little more. Add salt. Let cook 30 to 40 minutes or until done.
- Three minutes before serving, add the rest of the whole cashews to heat through.
This is a thick, dark curry that has whole cashews in it. Serve with chapatis or naan and a green vegetable. ***IMPORTANT NOTE*** When grinding the spices and cashews, make sure that the pastes are smooth. If not, the curry will look curdled.
based on a recipe in 50 Great Curries of India by Camellia Panjabi