SIMPLE AND FRAGRANT!
Thanks for this amazing feedback, beautiful pictures and link. I am touched and honored. Thanks for the love. Pinning!!
~ Asha
Cut the chicken into 1-inch bite sized pieces. Set aside. In a saucepan, combine water and the quartered onions garlic, ginger and cashew pieces. Bring to a boil, lower the heat to a simmer and cook.
Place the cumin seeds, coriander seeds, cinnamon, cloves cardamom, start anise (if using) and bay leaves in a piece of cheesecloth and bring the corner up to make a bag; tie. Crush it ever so lightly with a knife or a garlic pounder.
Heat the oil in in a heavy-bottomed pan over medium heat. Add the spice sachet to the hot oil. Add the onion mixture and bring to a simmer. Add the green chiles, salt and pepper. Add the chicken, potatoes, carrots and remaining cup of water. Cover and cook.
Preheat the oven. Spoon the chicken mixture into individual ramekins or a baking dish. Unroll the puff pastry and cut into your desired shape. Place on top of the chicken, brush with the egg wash and sprinkle with the sesame seeds. Bake until the crust is golden and the sauce is bubbling.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...