Chicken with cashew and poppy seeds

Cashews are the base for many Mughlai curries. They make curries rich in

flavor and texture. The addition of poppy seeds adds a very mild aroma to this dish.

SERVES 4

1/2 cup coarsely chopped raw cashews

3 tablespoons white poppy seeds

10 cardamom pods

A 1-inch cinnamon stick

1 green chili

2 tablespoons olive oil

1 teaspoon cumin seeds

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

1 teaspoon cayenne pepper

1 teaspoon garam masala

2 pound skinless, boneless chicken, cut into 2- inch pieces

Salt to taste

3 tablespoons heavy cream

2 tablespoons dry-roasted cashew halves

Soak cashews and poppy seeds in hot water for about an hour. Transfer to a food processor or a blender and add cardamom pods, cinnamon stick, and green chili. Blend to make a smooth paste.

Heat the olive oil in a large skillet over medium heat. Add the cumin seeds and stir-fry for 1 minute. Add garlic, ginger, cayenne pepper, and garam masala. Cook for another minute.

Add chicken pieces and salt. Cook, stirring constantly until the chicken is golden—about 5 minutes. Transfer it to a bowl and keep it warm.

To the same skillet, add the cashew-poppy mixture and cook over medium-high heat. Stir constantly until it is dry and very fragrant—about 5 minutes.

Add the chicken to the dry mixture, reducing the heat to medium. Cook, stirring occasionally until all the flavors blend into the chicken pieces. Add the cream and bring it to boil. Cook until the chicken is fully cooked— about 5 minutes.

Transfer it to a serving dish and garnish it with roasted cashews.