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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An epicurious recipe I tried recently and LOVED! Easy chicken curry with a nice nutty sauce. Ingredients:
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 |
3 1/2-4 lbs chicken, cut into 10 serving pieces |
1 (14 1/2 ounce) can diced tomatoes |
1/4 cup chopped fresh cilantro |
3/4 cup cashews, roasted (1/4 lb) |
3/4 cup plain yogurt |
cooked basmati rice or jasmine rice |
chopped fresh cilantro |
Directions:
1. 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.
2. 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.
3. 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.
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