Cashews, spices create a thick curry

CHICKEN AND CASHEW NUTS IN BLACK SPICES

Start to finish: 1 hour

Servings: 4

4 ounces grated unsweetened coconut

12 cloves garlic

1-by-1/2-inch piece fresh ginger, chopped

2 1/2 tablespoons coriander seeds

1 1/2 teaspoons cumin seeds

4 whole dried red chilies

6 cloves

3-inch cinnamon stick

1 large yellow onion, chopped

1 cup cashew nuts

5 tablespoons canola or vegetable oil

Salt, to taste

2 1/4-pound chicken, skin removed, cut into 8 pieces

In a large, dry skillet over low, combine the coconut, garlic, ginger, coriander seeds, cumin seeds, red chilies, cloves and cinnamon. Toast for 5 minutes, stirring often. Add the onion and a 1/4 cup of the cashews. Toast for another 10 minutes, stirring constantly.

Turn off the heat and leave to cool. Once the mixture is cool, transfer it to a blender or food processor. Add 3/4 to 1 cup of water and process until finely ground. Transfer the mixture to a small bowl.

In the food processor or blender, combine 1/8 cup of the remaining cashew nuts and about 2 tablespoons of water. Process to a paste, then set aside.

In a large saucepan over low, heat the oil. Add the spice mixture and cook, stirring often, for 10 minutes. Add the ground cashew nuts and salt, then cook for another 2 to 3 minutes.

Increase heat to medium, then add the chicken and cook for 5 minutes. Add 2 cups of water, cover, reduce heat to low and cook for another 10 minutes. Add the remaining cashew nuts and continue to cook until the chicken is done, about another 5 minutes.

Recipe adapted from Camellia Punjabi’s "50 Great Curries of India,” Kyle Books, 2009.