Coconut Chicken with Cashews
- 1 cup raw or roasted cashews, plus 1/4 cup roasted cashews, for serving
- 4 whole dried red chiles
- A 1-inch piece cinnamon stick
- 6 whole cloves
- 3 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1 medium onion, coarsely chopped
- 8 garlic cloves
- A 2-inch piece fresh ginger, peeled and sliced
- 1/2 cup unsweetened shredded coconut, or 1/4 cup ground raw or roasted cashews
- 1/3 cup canola oil
- 1 teaspoon ground black pepper
- 2 pounds boneless, skinless chicken thighs, cut crosswise into thirds
- 2 cups water
- 1 teaspoon salt, or to taste
- Process 1 cup of the raw cashews to a powder in a food processor.
- 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.
- Cook, stirring, until the cashews and coconut have turned light golden, about 10 minutes.
- Cool and process to a paste in a food processor.
- Wipe out the casserole and put it over medium heat.
- Add the oil, the spice paste, and the black pepper, and cook, stirring, until the mixture turns deep golden brown, about 10 minutes.
- Keep a cup of water beside the stove as the mixture cooks.
- 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.
- Add the remaining ground cashews and cook, stirring, 5 more minutes.
- Add the chicken and cook, stirring, until it turns opaque, about 5 minutes.
- 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.
- Taste for salt and sprinkle with the remaining 1/4 cup roasted cashews.
- Serve hot.
cashews, red chiles, cinnamon, cloves, coriander seeds, cumin seeds, onion, garlic, fresh ginger, coconut, canola oil, ground black pepper, chicken, water, salt
Taken from www.cookstr.com/recipes/coconut-chicken-with-cashews (may not work)