Chicken And Cashew Nuts In Black Spices Recipes
CHICKEN AND CASHEW NUTS IN BLACK SPICES
This is a curry with a thick and nutty sauce. The recipe was passed to me by Mrs. Shirodkar, he wife of a famous doctor in Bombay. My thanks to her again, for a wonderful dish with not too many ingredients.
Provided by Brian Holley
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a dry pan roast the coconut, garlic, ginger, coriander seeds, cumin seeds, red chillies,cloves and cinnamon over low heat for 5 minutes.
- Add 2 oz of the cashew nuts and the onion cook for 10 mins stirring all the time to prevent burning and sticking.
- Turn off the heat and allow to cool.
- In a blender process the spices with 3/4 cup water to make a fine smooth paste.(a coarse paste will give the appearance of a curdled curry) Set the paste aside. Wash blender.
- Grind 1 oz of the nuts with 1 tbsp water to make a paste.
- Heat the oil in a heavy pot and fry the spice mixture over low heat for 10 minutes Add the ground cashew nuts and salt to taste, cook 2 minutes.
- Add the chicken and cook over medium heat for 5 minutes.
- Add 3 cups warm water and cook on low for 10 mins with the pot covered.
- Add the remaiming nuts and cook till the chicken is tender.
- The curry should appear as a dark thick sauce with the whole nuts and chicken.
- Serve with lemon rice for a nice change.
Nutrition Facts : Calories 1242.9, Fat 65.9, SaturatedFat 19.4, Cholesterol 289.4, Sodium 701.4, Carbohydrate 47, Fiber 6, Sugar 20.4, Protein 118
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