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Falling Cloudberries
by Tessa Kiros
This recipe belongs to my friend Maria. She is a fantastic cook and has a real love for ethnic food.
Serves 6


• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• a pinch of grated nutmeg
• 1/2 teaspoon ground cardamom
• 4 cloves
• 1 bay leaf
• 1 heaped tablespoon garam masala
• a pinch of freshly ground black pepper
• 1/2 cup vegetable oil
• 2¾ pounds boned and skinned chicken thighs, cut into bite-size pieces
• 2 onions, chopped
• 1/2 cup desiccated coconut
• 1/2 cup roasted, unsalted cashew nuts cut in half
• 1 cup plain greek yogurt


Heat a large nonstick saucepan over high heat. Add the coriander, cumin, nutmeg, cardamom, cloves, bay leaf, garam masala, and black pepper. Stir-fry for about a minute, or until you can really smell the spices. Pour out of the pan onto a plate and set aside.

Heat the oil in the saucepan and brown the chicken with the onions. Add the spice mixture and stir until you can smell the perfume, making sure it doesn't stick. Season with salt. Add the coconut and 2 cups of water and bring to a boil.

Decrease the heat, cover, and simmer for about 30 minutes, stirring now and then. Add the cashews and cook for another 10 minutes or so. If it seems like the curry needs more liquid, add a little more hot water. You should have a thick sauce. Stir in the yogurt, turn the heat down to minimum, and simmer for a minute or so, without allowing it to boil. Serve with rice with butter and lemon.


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