Ingredients
-
3
-
4
-
12
-
1/2
-
2 1/2
-
1 1/2
-
6
-
6
-
3
-
8
-
-
-
-
-
Directions
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.,Aroma Aroma Aroma, the whole house smelt divine. I think I didn’t cook the spices long enough as I was worried about it being burnt so mine didn’t turn out very black. However this didn’t take away from the dish it was absolutely yummy. Changes I made was used four cloves of garlic, had an important meeting the next day 😉 and used skinless died chicken. Thank you Brian H
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Dry Pan Roast the Coconut, Garlic, Ginger, Coriander Seeds, Cumin Seeds, Red Chillies,Cloves and Cinnamon Over Low Heat For 5 Minutes. |
|
2
Done
|
Add 2 Oz of the Cashew Nuts and the Onion Cook For 10 Mins Stirring All the Time to Prevent Burning and Sticking. |
|
3
Done
|
Turn Off the Heat and Allow to Cool. |
|
4
Done
|
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. |
|
5
Done
|
Grind 1 Oz of the Nuts With 1 Tbsp Water to Make a Paste. |
|
6
Done
|
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. |
|
7
Done
|
Add the Chicken and Cook Over Medium Heat For 5 Minutes. |
|
8
Done
|
Add 3 Cups Warm Water and Cook on Low For 10 Mins With the Pot Covered. |
|
9
Done
|
Add the Remaiming Nuts and Cook Till the Chicken Is Tender. |
|
10
Done
|
the Curry Should Appear as a Dark Thick Sauce With the Whole Nuts and Chicken. |
