Chicken cashew curry (this is my husband's bowl, with rice- I was a good girl and went without). This is one of the best meals I've made in ages, and was really quick. I got the recipe from Epicurious, and because it was so good I'm sharing it.
Chicken Curry with Cashews
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, minced
1 Tbsp peeled grated ginger
3 Tbsp curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
1 chicken, cut into 10 pieces (3 1/2 to 4 lb)
1 can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb), roasted or raw
3/4 cup plain whole-milk yogurt
Basmati or jasmine rice for accompaniment; chopped fresh cilantro for garnish.
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 and cilantro, bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
Pulse cashews in a food processor or coffee/spice grinder until very finely ground. Just before serving, add ground cashews to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Can be made, without yogurt and cashews, up to 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and cashews.
Makes 4 to 6 servings.
From Gourmet, January 2005
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