Chicken, Coconut & Cashew Nut Curry

Name: Chicken, Coconut & Cashew Nut Curry
Yield: Serves 6
Ingredients: a pinch of freshly ground black pepper; 4 cloves; 100 ml (3½ fl oz) vegetable oil; 2 onions, chopped; 70 g (½ cup) roasted, unsalted cashew nuts, cut in half; 1 heaped tablespoon garam masala; 45 g (½ cup) desiccated coconut; 1.25 kg (2 lb 12 oz) boned and skinned chicken thighs, cut into bite-sized pieces; 1 bay leaf; a pinch of nutmeg; ½ teaspoon ground cardamom; 250 g (1 cup) plain greek yoghurt; 1 teaspoon ground coriander; 1 teaspoon ground cumin

Preparation info

Serves
6

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This recipe belongs to my friend Maria. She is a fantastic cook and has a real love for ethnic food.

Ingredients

1 teaspoon ground coriander
1 teaspoon ground cumin
a pinch</

Main course
Spicy
Gluten-free

Method

Heat a large non-stick saucepan over high heat. Add the coriander, cumin, nutmeg, cardamom, cloves, bay leaf, garam masala and black pepper. Stir-fry for about a minute, or until you can really smell the spices. Tip out of the pan onto a plate and set aside.

Heat the oil in the saucepan and brown the chicken with the onions. Add the spice mix and stir until you can smell the perfume, ma