Ceylonese Cashew-Coconut Chicken

• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek seeds
• 1/2 teaspoon ground fennel
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 3 tablespoons vegetable oil, divided
• 1 small shallot (about 1 ounce), finely minced
• 2 garlic cloves, crushed
• 3 ounces raw cashew nuts
• 1 tablespoon unsweetened, dried coconut
• 1 teaspoon grated ginger
• 1/2 teaspoon chili powder or ground chiles (this is to get you started; a Sri Lankan cook would probably use 4 times as many)
• 1 tablespoon double-concentrated tomato paste
• 1 pinch salt, plus more as needed
• 2 cups plus 3 tablespoons coconut milk, divided
• 1 pound boneless and skinless chicken thighs, each thigh cut in half

1. In a small bowl, mix the cumin, coriander, fenugreek, fennel, cloves, cinnamon, and cardamom. Set aside. Place a small saute pan over medium-high heat. Add 1 tablespoon of the vegetable oil and shallots and saute until the shallots become soft and yellow. Add the garlic, saute for another minute, and then add in the spice mix. Continue to cook for 1 to 2 minutes, until the spices become very fragrant. Remove the spice mixture from the heat and let it cool.
2. In a food processor, blend the cashews until powdery. Add the spice mixture, dried coconut, ginger, chili powder, tomato paste, salt, 3 tablespoons of the coconut milk, and 4 tablespoons of water, and puree into a fine paste. Thoroughly coat the chicken with the paste and let it rest for about 4 hours, or overnight, in the fridge. (If you are in a hurry, forget the resting; it will not be the end of the world.)
3. In a large saute pan over medium heat, heat the remaining 2 tablespoons oil. Place the chicken pieces in the pan and brown them nicely, about 4 minutes per side. (Do not overcrowd the pan, otherwise the chicken will not brown nicely, and will remain pale. If needed, do it in batches.) Pour out the excess oil. Reduce the heat to medium-low, pour the coconut milk into the pan, deglaze, and bring the coconut milk slowly to a boil. Adjust saltiness if needed and continue to simmer, uncovered, for another 20 minutes or so, until the sauce has reduced to a thick gravy. Serve with steamed rice, dosa, or roti (another wonderful Sri Lankan dish).

ground cumin, ground coriander, ground fennel, ground cloves, ground cinnamon, ground cardamom, vegetable oil, shallot, garlic, cashew nuts, coconut, ginger, chili powder, tomato paste, salt, coconut milk, chicken

Taken from food52.com/recipes/22134-ceylonese-cashew-coconut-chicken (may not work)