Chicken Curry - Coconut with Cashews

By ngteller

Ingredients

• 1 cup roasted cashews, plus 1/4 cup extra for serving
• 4 whole dried red chiles
• 1 -in cinnamon stick
• 6 whole cloves
• 3 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 medium onion
• 8 garlic cloves
• 2 -in piece fresh ginger, peeled and sliced
• 1/2 cup unsweetened shredded coconut
• 1/3 cup canola oil
• 1 tsp ground black pepper
• 2 lbs boneless chicken (breast or thighs), cut crosswise
• 2 cups water
• 1 tsp salt, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Process 1 cup cashews to a powder in a food processor.

Combine chiles, cinnamon stick, cloves, coriander, cumin, onion, garlic, ginger, coconut, and 3/4 cup of ground cashews in a large saucepan over low heat. Cook and stir until cashews and coconut have turned light brown, about 10 minutes. Cool and process in a food processor.

Wipe out pan and put over medium heat. Add the oil, the spice paste, and black pepper, and cook - stirring until the mix turns deep golden brown, about 10 minutes. Keep a cup of water ready as the mix cooks. As spice begins to stick, add 1 tsp at a time, and scrape bottom of the pan and keep from burning.

Add remaining ground cashews and cook/stir 5 more minutes. Add chicken and cook/stir until turns opaque about 5 minutes.

Add water and salt. Bring to boil. Turn heat down, and simmer, until the chicken in tender 10-20 minutes. Taste for salt. Sprinkle remaining 1/4 cup cashews. Serve hot.