Curry Cashew Chicken

And for those of you who like to cook, here's a surprisingly easy recipe for Chicken Curry:

1/2 stick
(1/4 cup) unsalted butter
2 medium onions, finely chopped
(2 cups)2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces (i used boneless chicken, sliced)
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews
(1/4 lb)3/4 cup plain whole-milk yogurt

Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving:Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground (i smashed them in a Ziploc baggy), then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note:Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.Makes 4 to 6 servings.

January 2005


At 6:41 PM, Anonymous Tom said...

Sounds good I'll try it. Have fun blogging, it is sort of addicting though.

At 9:07 PM, Blogger a hopeful girl said...

Thanks for the comment - wow, someone's actually reading this. And astrologer, no less...



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