Coconut Chicken With Cashews

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup raw cashews or 1 cup roasted cashews, plus
• 1/4 cup roasted cashews, for serving
• 4 whole dried red chilies
• 1 cinnamon stick, 1-inch piece
• 6 whole cloves
• 3 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 medium onion, coarsely chopped
• 8 garlic cloves
• fresh ginger, 2-inch piece, peeled and sliced
• 1/2 cup unsweetened dried shredded coconut or 1/4 cup ground raw cashews or 1/4 cup ground roasted cashews
• 1/3 cup canola oil
• 1 teaspoon ground black pepper
• 2 lbs boneless skinless chicken thighs, cut crosswise into thirds
• 2 cups water
• 1 teaspoon salt (to taste)

Recipe

• 1 process 1 cup of the raw cashews to a powder in a food processor.
• 2 combine the chiles, cinnamon stick, cloves, coriander, cumin, onion, ginger, coconut and ¾ 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. 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.
• 3 add the remaining ground cashews and cook, stirring, 5 more minutes. add the chicken and cook, stirring, until it turns opaque, about 5 minutes.
• 4 add the water and the salt, bring to a boil, turn the heat down and simmer, partially covered, until the chicken is tender, 15-20 minutes. taste for salt and sprinkle with the remaining ¼ cup roasted cashews. serve hot.