1. mix masala, black pepper and a quarter tsp salt. Rub the chicken pieces with this mixture and cool for 1 hour.
In a large coated skillet, heat the oil over medium heat and sauté the onions until medium brown. Add the garlic, ginger and green chile and roast for 1 minute. Add the marinated chicken pieces, sprinkle with the remaining salt and roast, stirring several times, until the pieces are no longer pink. Add 60 ml coconut milk and 60 ml water, cover and simmer at low temperature for about half an hour.
Heat ghee or butter in a frying pan. Roast the cashews in it, stirring continuously over medium heat until golden brown, set aside.
When the chicken is ready, add the remaining 120 ml of coconut milk, heat again and remove from heat. Season with salt and juice of one lemon. Garnish with the cashews and bring to the table.
Serve to table with any vegetable stir-fry and long grain rice.
Pathiri (deep fried “eye bread”) served. Very good! Used more (serrano) chili than indicated above though, still wasn’t very spicy. Add more ground peppercorns if desired.
1/2 recipe (1 Henderl boned – about 480 g meat) is enough for 3 people.
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