Cashew Nut (with recipe)

            The cashew nut is actually the seed of the cashew fruit, a fleshy pear-shaped “apple”. The seed grows in a curious manner – it hangs, kidney-shaped, from the outside end of the fruit. The tropical cashew tree, or shrub, is native to Brazil, the West Indies, and India, as well as parts of Central and South America. The cashew “apple” is used locally as a fruit and to make a fermented liquor called kaju, and is reputed to be absolutely delicious, though it spoils too quickly to ever be exported. The tree is related to the poison sumac, and the shells of the nuts contain an oil that is extremely irritating to the skin – this liquid is used to make varnishes and insecticides. The hull of the cashew nut and the poison juices are removed, leaving the pale, soft, delectable nut that graces our tables.

            High in unsaturated fats and protein, the cashew nut also supplies good amounts of magnesium, sodium, and iron. It is an extremely versatile nut. Because of its softness, it can easily be blended to a smooth paste and used in cream soups, milk, ice cream, and nut butter. And, of course, cashew nuts are unbeatable au naturel.

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CHICKEN CURRY

1 chicken, cut into 8 pieces (3½-4 pounds)

6 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, chopped

1½ teaspoons coriander

½ teaspoon turmeric

2-3 teaspoons cumin

¼ teaspoon cloves

1 teaspoon ginger

¼ teaspoon cayenne (or to taste)

¹/₃  teaspoon cardamom

¾ cup coconut milk, unsweetened

1 teaspoon salt

3 cups plain yogurt

½ cup raw cashews

1 tablespoon butter

Juice of 2 limes

• Brown chicken in olive oil. Remove from pan. Sauté onions and garlic, then add spices and cook for five minutes, stirring frequently. Add chicken, coconut milk, yogurt, and water. Simmer for 40 minutes (do not boil, or yogurt will curdle). While simmering, sauté cashews in butter. Add cashews and lime juice to chicken. Serve on basmati rice.
• Serves four.