This is a classic recipe for chicken and cashew nut curry. In a large frying pan (without oil), dry roast the coconut, garlic, ginger, coriander seeds, cumin seeds, chillies, cloves and cinnamon over a low heat for 5 minutes, shaking the pan occasionally. Add half the cashew nuts and all the onion and roast for a further 5 minutes. Turn off the heat and leave to cool. Grind the mixture using a food processor with 75ml water to a fine consistency.
Heat the oil in a heavy based pan with a lid. Add the ground spice mixture and fry for 10 minutes over a low heat. Add a good pinch of salt and fry for another few minutes.
Add the chicken, turn up the heat and fry, stirring, for 5 minutes. Add enough water to just cover. Put the lid on and simmer for 20 minutes. Add the rest of the whole cashew nuts and simmer for a further 20 minutes or so or until the chicken is cooked and tender. Taste for seasoning before serving, add more salt if required.
As this curry is rich and has no sourness, it eats well with some Indian pickles.