4 lb. chicken (cut in pieces) 15 cashew nuts 4 Tbsp. oil 2 tsp. poppy seeds (optional) 1/2 c. shallots chopped 2 tsp. cumin seeds 3 tsp. coriander seeds 1 1/2 tsp. black pepper (whole) 4 c. coconut milk (thick) 5 red chilies 2 tsp. salt 1/4 c. water 1/8 tsp. turmeric
Grind first 5 ingredients in a blender adding 1/4 cup of water into a fine paste. In a 6 quart saucepan, saute onions in 4 tablespoons of oil over medium heat. After 2 minutes, add well cleaned chicken pieces in it. Let it simmer for 5 minutes. Then add coconut milk, ground masala paste, salt and turmeric. As soon as chicken is well cooked, and the gravy becomes thick, curry is ready. Remove from heat and serve it with plain cooked rice. 5 to 7 servings.