C.Panjabi: This creamy, nutty chicken curry is prepared with a large mass of whole and crushed cashew nuts […]. The recipe comes from the widow of the famous Bombay gynecologist Dr. Shirodkar. You should bring ‘rotis’ (Indian bread) to the table, but also lemon rice (prepared without cashew nuts) goes well with it.
Heat the oil in a saucepan and roast the herb mixture (see below) in it over low heat for ten minutes. Add the cashew paste (see below) and salt and roast for another two to three min.
Pour in the chicken pieces, reduce the heat to medium and roast the meat for five min, turning several times. Add water and simmer on low heat for ten min with the lid closed.
Fold in the cashews and finish cooking the chicken. The dark chicken curry with whole cashew nuts should have a creamy consistency.
Cashew paste: prepare the cashews with a tiny bit of water in a mortar to a smooth paste and set aside.
Herb Blend: Toast ginger, coconut, garlic, coriander seeds, cumin seeds, red chilies, cloves and cinnamon in a large frying pan over low heat without adding any fat. After five min, add cashews and onion and roast for another ten min, stirring throughout.
Turn off the stove and let the herb mixture cool.
Blend together with the water in a hand mixer or food processor until very fine (**), pasto
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