Coconut Chicken With Cashews
Ingredients:
1 ¼ cups raw or roasted cashews (divided use)
4 whole dried red chiles
1 (1-inch) piece cinnamon stick
6 whole cloves
3 tablespoons coriander seeds
2 teaspoons cumin seeds
1 medium onion, coarsely chopped
8 garlic cloves
1 (2-inch) piece fresh ginger, peeled and sliced
½ cup unsweetened shredded coconut, or 1/4 cup ground raw or roasted cashews
1/3 cup canola oil
1 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs cut crosswise into thirds
2 cups water
1 teaspoon salt, or to taste
Directions:
Evans Caglage / DMN
Process 1 cup of the raw cashews to a powder in a food processor. Combine chiles, cinnamon stick, cloves, coriander, cumin, onion, garlic, ginger, coconut and 3/4 cup of ground cashews in a large saucepan or casserole over low heat. Cook, stirring, until the cashews and coconut have turned light golden, about 10 minutes. Cool and process to a paste in a food processor.
Wipe out the casserole and put it over medium heat. Add the oil, the spice paste and the black pepper, and cook, stirring, until the mixture turns a deep golden brown, about 10 minutes. Keep a cup of water beside the stove as the mixture cooks. As the spices begin to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning.
Add the remaining ground cashews, and cook, stirring, 5 more minutes. Add the chicken and cook, stirring, until it turns opaque, about 5 minutes.
Add the 2 cups water and the salt, bring to a boil, turn the heat down, and simmer, partially covered, until the chicken is tender, 15 to 30 minutes. Taste for salt and sprinkle with the remaining 1/4 cup roasted cashews. Serve hot with pita and rice and chilled sliced red onions tossed in fresh lemon juice and sprinkled with paprika. Makes 4 servings.
PER SERVING: Cal 819 Fat 59 g (12 g sat) Fiber 6 g Chol 149 mg Sodium 737 mg Carb 27 g Calcium 104 mg
Ingredients:
1 ¼ cups raw or roasted cashews (divided use)
4 whole dried red chiles
1 (1-inch) piece cinnamon stick
6 whole cloves
3 tablespoons coriander seeds
2 teaspoons cumin seeds
1 medium onion, coarsely chopped
8 garlic cloves
1 (2-inch) piece fresh ginger, peeled and sliced
½ cup unsweetened shredded coconut, or 1/4 cup ground raw or roasted cashews
1/3 cup canola oil
1 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs cut crosswise into thirds
2 cups water
1 teaspoon salt, or to taste
Directions:
Evans Caglage / DMN
Process 1 cup of the raw cashews to a powder in a food processor. Combine chiles, cinnamon stick, cloves, coriander, cumin, onion, garlic, ginger, coconut and 3/4 cup of ground cashews in a large saucepan or casserole over low heat. Cook, stirring, until the cashews and coconut have turned light golden, about 10 minutes. Cool and process to a paste in a food processor.
Wipe out the casserole and put it over medium heat. Add the oil, the spice paste and the black pepper, and cook, stirring, until the mixture turns a deep golden brown, about 10 minutes. Keep a cup of water beside the stove as the mixture cooks. As the spices begin to stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning.
Add the remaining ground cashews, and cook, stirring, 5 more minutes. Add the chicken and cook, stirring, until it turns opaque, about 5 minutes.
Add the 2 cups water and the salt, bring to a boil, turn the heat down, and simmer, partially covered, until the chicken is tender, 15 to 30 minutes. Taste for salt and sprinkle with the remaining 1/4 cup roasted cashews. Serve hot with pita and rice and chilled sliced red onions tossed in fresh lemon juice and sprinkled with paprika. Makes 4 servings.
PER SERVING: Cal 819 Fat 59 g (12 g sat) Fiber 6 g Chol 149 mg Sodium 737 mg Carb 27 g Calcium 104 mg
