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Thursday, June 8, 2017

Chicken Curry with Cashews

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
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

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. 
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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