This recipe belongs to my friend
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, making sure it doesn’t stick. Season with salt. Add the coconut and
Lower the heat, cover and simmer for about 30 minutes, stirring now and then. Add the cashews and cook for another 10 minutes or so. If it seems like the curry needs more liquid, add a little more hot water. You should have a thick sauce. Stir in the yoghurt, turn the heat down to minimum and simmer for a minute or so, without allowing to boil. Serve with rice with butter and lemon, and the carrot and cardamom salad.
© 2004 All rights reserved. Published by Murdoch Books.