"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 02-01-2005, 10:53 AM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Coconut Chicken With Cashews

Coconut Chicken With Cashews


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


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

Raine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
BIG FAT Greek Garlic Chicken mish Chicken, Turkey & other Fowl 3 02-10-2005 12:19 PM
Curry Chicken with Coconut Milk served with Spiced Rice kitchenelf International Cuisines and Ethnic Cookery 4 01-02-2005 09:01 AM
Pan-Roasted Stuffed Chicken Breast w/Honey-Dijon Pan Gravy ironchef Chicken, Turkey & other Fowl 0 10-20-2003 04:30 PM
Southern Fried Chicken Chef Brian Chicken, Turkey & other Fowl 0 05-10-2002 10:26 AM

All times are GMT -5. The time now is 09:11 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.