Thought for Food

• 1/4 cup cashews
• 1/4 cup pistachios
• 1/4 cup almonds
• 2-3 dried hot chilies, seeded
• 1 T fresh ginger, grated
• 1 cup cold water
• 1 tsp ground cinnamon
• 3 whole cloves
• 1/4 tsp. cardamom seeds
• 2 garlic cloves
• 2 T poppy seeds
• 1 T ground coriander
• 1 T ground cumin
• 1/2 cup light cream
• 1/4 cup butter
• 1 white onion, chopped
• 6 boneless chicken breasts, cut into 2-inch cubes
• 2 T cilantro, chopped
• 1 T lemon juice

Combine cashews, pistachios, almonds, hot chilies, ginger, and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin, and light cream and blend again until sauce is smooth; set sauce mixture aside.
Melt butter in a large saucepan and brown onions; add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice - basmati or jasmine is best. Serve with condiments such as mango chutney and hot pepper relish.