Coconut chicken with Cashews 

1 cup raw or roasted cashews, plus ¼ cup roasted cashews, for serving

4 whole dried red chiles

A 1-inch piece cinnamon stick

6 whole cloves

3 tablespoons coriander seeds

2 teaspoons cumin seeds

1 medium onion, coarsely chopped

8 garlic cloves

A 2-inch piece fresh ginger, peeled and sliced

½ cup unsweetened shredded coconut, or ¼ cup ground raw or roasted cashews

1/3 cup canola oil

1 teaspoon ground black pepper

2 pounds boneless, skinless chicken thighs cut crosswise into thirds

2 cups water

1 teaspoon salt, or to taste

Process 1 cup of the raw cashews to a power in a food processor.  Combine the chiles, cinnamon stick, cloves, coriander, cumin, onion, garlic, ginger, coconut, and ¾ cup of the ground cashews in a large saucepan or casserole over low heat..  Cook, stirring, until the cashews and coconut have turned light golden, about 10 minutes.  Cool and process to a paste in a food processor. 

Wipe out the casserole and put it over medium heat.  Add the oil, the spice paste, and the black pepper, and cook, stirring, until the mixture turns deep golden brown, about 10 minutes.  Keep a cup of water beside the stove as the mixture cooks.  As the spices begin it stick, add water, about 1 teaspoon at a time, and scrape the bottom of the pan with the spoon to pull up the browned bits and keep the spices from burning. 

Add the remaining round cashews and cook, stirring, 5 more minutes.  Add the chicken and cook, stirring, until it turns opaque, about 5 minutes.

Add the water and the salt, bring to a boil, turn the heat down, and simmer, partially covered, until the chicken is tender, 15 to 20 minutes.  Taste for salt and sprinkle with the remaining ¼ cup roasted cashews.  Serve hot.