1,2 kg chicken pieces, skin removed

250 g cashew nuts

15 garlic cloves, peeled and chopped

4 cm fresh ginger, peeled and chopped

2 large onions

2 tblsp coriander seeds

1 tblsp cumin seeds

5 whole red chillies

10 cloves

2 cassia bark (genuine cinnamon) sticks

100 g grated coconut

1 dl olive oil (or a lighter vegetable oil if you prefer)

 

Blitz 100 g of the cashew nuts with a bit of water to a thick, smooth paste. Set aside.

In a large frying pan, dry-roast the garlic, ginger, onion, coriander seeds, cumin seeds, red chillies, cloves, cinnamon, and 75 g of the cashew nuts over a low heat for five minutes.

Add the coconut and roast, stirring, till the coconut starts to brown. Leave to cool.

Blend this mixture with 2-3 dl water to a very smooth paste.

Heat the oil in a wide cooking pot, add the blended spice mixture and fry for ten minutes over a low heat.

Add the ground cashew nut paste with some salt and fry for another two to three minutes.

At this point, the mixture can be frozen till the day you are serving the chicken.

Or you can proceed to increase the heat, add water to the desired thickness, bring to the boil, add the chicken, turn to medium heat, add the rest of the cashew nuts, and simmer till the chicken meat is done.