INGREDIENTS
8
Chicken thighs (about 21/2 pounds), skin-on bone-in
1
large bunch Cilantro, stems leaves and tender
1 clove
Garlic
1
Lemon, Juice of
1
Serrano chile pepper
1 cup
Jasmine rice
1/2 tsp
Curry powder
1
Kosher salt and freshly ground pepper
1/2 tsp
Turmeric
2 tbsp
Vegetable oil
1/4 cup
Cashews, salted roasted
1/4 cup
Coconut, sweetened