Seafood & Poultry

Chicken and Cashew Nuts
Serves 4

Ingredients
4 oz. grated unsweetened coconut
12 cloves garlic
1” piece fresh ginger, chopped
2 ½ Tbs. coriander seeds
1 ½ tsp. cumin seeds
4 whole dried red chilies
6 cloves
3” cinnamon stick
1 large yellow onion
1 cup cashew nuts
5 Tbs. canola oil
salt to taste
2 ¼ pound chicken, skin removed, cut into pieces

Directions
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 ¼ cup of 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 ¾ 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 tablelspoons of water.  Process to a paste, then set aside.

In a large dutch-oven 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 – 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.

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