1. Pour the boiling water over the coconut; set aside. 2. In a large skillet brown the chicken pieces on both sides in 2 tbsp hot Usli Ghee or cooking oil for 15 minutes; remove from the skillet. Set chicken aside, reserving the drippings. 3. Add the onion, garlic, and gingerroot to the drippings in the skillet; cook till onion is tender but not brown. Stir in coriander, turmeric, red pepper, cloves, and cardamom. Cook and stir for 2 minutes. Stir in the coconut mixture and salt. Return the chicken to the skillet. Cover and simmer for 35 to 45 minutes or till the chicken is tender. 4. Transfer the chicken to a heated serving platter; keep warm. Skim the fat from the juices in the skillet. In a small skillet heat the cashews or almonds in the 1 tbsp hot Usli Ghee for 1 to 2 minutes or till golden; stirring constantly. 5. For the sauce, combine the yogurt, sour cream, and flour. Stir into the onion and juices in the skillet. Cook and stir just till thickened, but do not boil. Stir in cashews or almonds. Pour the sauce over the chicken. If desired, garnish with lime slices and mint sprigs. Serve with hot cooked rice and tomato chutney. ---------------------------------------------------------------------------
Nutrition
Ingredients
