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Chicken And Cashew Nuts In Black Spices

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Ingredients

Adjust Servings:
3 lbs skinless chicken and jointed
4 ounces desiccated coconut
12 garlic cloves peeled
1/2 inch piece fresh ginger chopped
2 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
6 dried red chilies
6 cloves
3 inches cinnamon sticks
8 ounces cashew nuts

Nutritional information

1242.9
Calories
592 g
Calories From Fat
65.9 g
Total Fat
19.4 g
Saturated Fat
289.4 mg
Cholesterol
701.4 mg
Sodium
47 g
Carbs
6 g
Dietary Fiber
20.4 g
Sugars
118 g
Protein
561g
Serving Size

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Chicken And Cashew Nuts In Black Spices

Features:
    Cuisine:

    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.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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


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    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.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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