Chicken and cashew nuts in black spices from 50 Great Curries of India: Tenth Anniversary Edition by Camellia Panjabi

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Notes about this recipe

  • Foodycat on March 07, 2021

    As usual for this book, I added about half the water suggested and a splash more as needed. It was very tasty but I needed to roast the spices, coconut and nuts more in the initial phase - after the instructed cooking time the spice paste was a nice toasty brown but the colour didn't deepen any more in the cooking, so it was a bit pallid. I think roasting longer would have given more depth of flavour. I will make it again.

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