Here are some of out thoughts about this recipe and reasons why we chose to prepare it the way we did – I decided to soak the coconut and cashews before making a paste out of them so that they would be smoother. Then I blended it with the coconut milk to make a nice smooth sauce that would thicken the dish nicely. My favorite Indian restaurant serves their coconut korma with golden raisins in it. It adds a little sweetness to the dish as well as a nice texture, as they plump up when cooked, so I added it to the dish as well. It was really delicious served atop the red quinoa; however, you can put it over jasmine rice, cauliflower rice or another preferred grain of your choice if you would like.
An Indian chicken dish with cashews, coconut and golden raisins.
- 1/2 Cup Cashews, plus extra to garnish
- 1/2 Cup Shredded Coconut, unsweetened
- 1 13.5 ounce Can Coconut Milk, full fat
- 2 Tbl Coconut Oil
- Real Salt and Pepper, to taste
- 6 Large Boneless, Skinless Chicken Thighs
- 1 Yellow Onion, chopped
- 1 1/2 tsp Cumin
- 1/2 tsp Turmeric
- 1 1/2 tsp Garam Masala
- 1/2 tsp Ground Ginger (or Ginger Essential Oil - add when done cooking)
- 1 tsp Garlic, minced
- 1 Cup Chicken Stock
- 1/3 Cup Golden Raisins, optional (plus more to garnish)
- Cilantro, to garnish
Place the cashews and coconut in a bowl and cover with an inch of water.
Let soak overnight, or for at least 4 hours.
Drain and place in a high speed blender. Puree until it becomes a smooth paste.
Add in the coconut milk and puree until smooth and combined. Set aside.
In a large, oven-safe frying pan with high sides, heat the oil on high.
Season the chicken thighs with salt and pepper.
Place in the hot oil in the frying pan and cook each piece on both sides, until golden brown.
Place chicken on a plate.
Reduce the heat to medium/high and add the onion, cumin, turmeric, garam masala, and ginger.
Saute for 2-3 minutes, or until onion is translucent.
Add the garlic and saute for another 30 seconds.
Add the chicken back into the pan along with the golden raisins.
Pour the chicken stock into the pan and bring to a simmer. Cover.
Place the pan in an oven preheated to 325 degrees. Cook for 45 minutes.
Add in the cashew/coconut sauce and cook for another 45 minutes, or until chicken is tender.
Shred chicken lightly. Check seasonings and add more salt, if desired. Garnish with cilantro, cashews, and golden raisins. Serve atop red quinoa or other grain.
*If at any time during the baking process you feel the liquid levels are too low or the sauce is too thick, add in another 1/2 cup of chicken stock.