Chicken And Cashew Nuts In Black Spices - cooking recipe

Ingredients

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
1 large onion, chopped
5 tablespoons oil
salt

Preparation

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.