Ingredients for 4
- 4 chicken breasts
- 100 g freshly grated coconut
- 12 large garlic cloves(peeled)
- 1 piece of fresh ginger, (2 1/2 cm big, chopped)
- 2 1/2 tbsp coriander seed
- 1 ½ tbsp cumin seeds
- 6 dried red chili peppers
- 6 garlic cloves
- 7 cm cinnamon stick
- 225 g cashews
- 1 large onion
- 5 tbsp oil
- salt
Method
- Cut chicken breasts into strips.
- Heat coconut, garlic, ginger, coriander seeds, cumin, red chili, cloves and cinnamon stick in a large pan at low temperature without adding any oil.
- After 5 minutes, add 50 g of cashews and onions and constantly stir for 10 minutes to roast all ingredients.
- Turn off the stove and set the pan aside to let ingredients cool off. Blend ingredients with 180ml of water to a smooth mixture. (Make sure that the texture is very fine, otherwise it looks like as if the curry is clotted)
- Use another 50 g of cashews and a little bit of water to pestle it in a mortar to form a smooth paste.
- Heat oil in a large pot at low heat and add the spice mixture. Heat for 10 minutes until adding the cashew paste and the salt. Simmer for 2-3 minutes.
- Add chicken breast pieces, heat at medium temperature for 5 minutes and constantly stir.
- Add 750 ml and simmer for another 10 minutes by covering the pot with a lid.
- Add the remaining cashews and cook everything until well done.
