johnrobe

Ingredients

- 2 pounds of chicken, cut into bite sized cubes
- 1 bulb of garlic, finely minced
- 3 centimeters of ginger root, finely chopped
- 1 can coconut milk
- 1 large onion, chopped finely
- 4 green chilis (the small thai type, not jalapeno) about 6 centimeters long, sliced lengthwise and de-seeded
- 5 cashews, ground to a paste
- 1 tomato, diced
- 1 potato, diced
- 1 carrot, sliced
- 1/2 cup of oil or ghee
- 1/2 lemon
- 4 spoonful coriander powder
- 1 spoonful turmeric
- 1 spoonful of fennel seeds
- 1 cinnamon stick
- 4-5 cloves
- fresh coriander to garnish

Instructions

- In a large heavy pot, heat the oil
- Add cinnamon. Cook until it’s nice and fragrant
- Add fennel and clove. Cook until the fennel starts to pop like popcorn.
- Chop the onion very finely and add to pot.
- Garlic and ginger. Cook until onions are translucent. It should be very fragrant now.
- Add the green chilis and remaining spices
- Add the chicken
- Cook, stirring frequently until the chicken is just barely cooked on the outside
- Add coconut milk and half a can of water
- Add potato and tomato
- Add water to the cashews to make a paste and add to pot
- Add carrot
- Cover and simmer on medium heat until the potatoes and chicken are done, about 20 minutes
- Place into the serving bowl and garnish with chopped coriander