The other day, as I was thumbing through cookbooks looking for inspiration, I came upon a recipe for chicken with cashews, and not the bland Chinese-American version that was so popular for a while. Madhur Jaffrey, the prolific authority on Indian cooking, had a Sri Lankan version in her fascinating book, “From Curries to Kebabs,” published in 2003. In it, she describes the path beginning in India that took curries to the far reaches of the globe; to Indonesia, Africa and beyond. Her recipe, which I adapted and modified a fair bit, contained both cashews and coconut, along with a mixture of spices in a pungent creamy sauce. It sounded wonderful and made me want to travel.
DAVID TANIS writes for New York Times, read the full article here