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.
