Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Green thai chiles; stemmed
2 ts Coriander seeds
1 pn Fresh ginger; 1 inch, sliced
1 ts Toasted rice*
1 tb Toasted coconut
2 ts Ground cumin
14 c Cashews
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
3 Small onions; chopped
3 lb Chicken; cut in serving piec
3 tb Vegetable oil
1 Large tomato; peeled, seeded
16 oz Coconut milk

Recipe by: PRIYANTHI DA SILVA Place the chiles, coriander, ginger,
rice, coconut, cumin, cashews, cinnamo nutmeg, and half of the onions
in a blender or food processor and puree to make a paste. Rub the
spice mixture on the chicken and marinate for an hou at room
temperature.

Saute the remaining onions in the oil until golden. Add the chicken,
along with the seasoning paste, and brown, adding more oil if
necessary.

Add the tomato and the coconut milk. Simmer until the chicken is
done and the sauce has been reduced, about
45 minutes to an hour.

To toast rice: Place the rice along with a little vegetable oil in a
frying pan, and heat until the rice turns brown.

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