| I've been cooking this dish for a long time now. I've | | | | portions. Remove excess fat from chicken and pat |
| varied it so many times. I initially made the dry chilli | | | | chicken dry. |
| chicken and tried to make the wet one by using | | | | In a large heavy saucepan heat oil over moderate |
| website recipes but every time I make them there is | | | | heat until hot but not smoking and cool onion and |
| something wrong I do which I still dont know. Finally | | | | garlic, stirring, until softened. Add cumin, chili powder, |
| one day I was watching Food Network where there | | | | and salt and cook, stirring, 1 minute. Add chicken and |
| were making some other recipe and they made a | | | | stir to coat with onion mixture. Stir in chili |
| little gravy and I used there technique which I will | | | | purée, 2 tablespoons coriander, and tomatoes |
| describe below to make the wet one. Again this is | | | | with juice and simmer, covered, stirring occasionally |
| my approximation with the measurements | | | | to avoid sticking, 45 minutes, or until chicken legs are |
| Heat a small heavy skillet over moderate heat until | | | | cooked through. |
| hot and toast chilies, 1 at a time, pressing down with | | | | Cook chili over moderate heat, stirring, until heated |
| tongs, a few seconds on each side to make more | | | | through and chocolate is melted. Chili may be made 2 |
| pliable. Wearing rubber gloves, seed and devein chilies. | | | | days ahead and cooled completely, uncovered, |
| In a blender purée chilies with cashews and | | | | before being chilled, covered. |
| broth until smooth. Cut legs into drumsticks and thigh | | | | |