GOURMET FOOD CHICKEN CURRY WITH CASHEWS
INGREDIENTS
-
- 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-pound) chicken, cut into 10 serving pieces
- 1
(14.5-ounce) can diced tomatoes
- 1/4
cup chopped fresh cilantro
- 3/4
cup cashews (1/4 pound)
- 3/4
cup plain whole-milk yogurt
-
- Accompaniment:
cooked basmati or jasmine rice
- Garnish:
chopped fresh cilantro
PREPARATION
-
- 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, then add to curry along with yogurt and simmer gently,
uncovered, stirring, until sauce is thickened, about 5 minutes.
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