Chicken in Coconut Sauce

1 cup boiling water
½ cup flaked coconut
1 2 ½ - 3- pound broiler-fryer chicken, cut up
2 Tbsp oil
1 medium onion, chopped
2 cloves garlic, minced
2 tsp grated gingerroot
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp ground red pepper
1/8 tsp ground cloves
1/8 tsp ground cardamom
1 tsp salt
1 cup cashews or almonds
1 Tbsp oil
1 8-ounce carton plain yogurt
½ cup sour cream
2 Tbsp flour
Hot cooked rice

Pour boiling water over coconut and set aside.

In a large skillet, brown chicken pieces on both sides in oil for 15 minutes. Remove from skillet. Set chicken aside, reserving drippings.

Add the onion, garlic, and ginger to the drippings; cook until onion is tender but ot brown. Stir in coriander, turmeric, red pepper, cloves, and cardamom (or use 2 tsp Garam Masala). Cook and stir for 2 minutes. Cook and stir for 2 minutes. Stir in the coconut mixure and salt. Return chicken to skillet. Cover and simmer 35 – 45 minutes or until chicken is tender.

Transfer chicken to heated serving platter; keep warm. Skim fat from juices in skillet. In small skillet heat nuts in 1 Tbsp hot oil for 1 – 2 minutes or until golden, stirring constantly.

For sauce, combine yogurt, sour cream, and flour. Stir into onion and juices in skillet. Cook and stir just until thickened, but do not boil. Stir in nuts. Pour sauce over chicken; serve with hot rice