Cashew Chicken

Ingredients:

1 lb Chicken
15 cashew nuts
2 tbsp coconut
1 cup yogurt
1 cup mint (chopped)
1 cup coriander (chopped)
1 small onion (finely chopped)
5-6 green chilly
1 cup cubed Potato
1 tbsp coriander powder
1 tsp pepper powder
1 tsp shahi Jeera
1 tsp ginger/garlic paste
1 small strip Cinnamon
3 cloves
2 cardamom
1 small bay leaf
salt, to tasteMethod:

Grind around 10 cashew nut and the grated coconut into a thick paste. Corsely crush the remaining 5 cashew nut.

Heat some oil and add cloves, cardamom, Cinnamon and bay leaf. After about a minute add Shahi Jeera and fry then add the corsely crushed cashew nut and let it brown up a bit. Now add onion and fry until the onion turns light brown and then add ginger/garlic paste. When the raw smell leaves this mixture, add the the ground cashew nut and coconut mixture. Fry until this mixture is nicely roasted.

Add some coriander powder and salt to taste, then add yogurt and mix well. Add the green chillies, mint and part of the coriander. Add pepper. mix well and add more salt if needed. If you want the curry to have little more spice, you can add some red chilly powder too. Add the cubed potatoes.

To get some color into the curry, you can add some turmeric but this is a optional step and I've skipped it.
Now add the chicken pieces and cook until the chicken is well cooked. Serve with Pulao or even plain rice.