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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is an incredibly easy curry and especially yummy. It makes alot of sauce which is delicious with rice or soaked up with bread. Ingredients:
1/4 cup butter |
2 cups chopped onions |
2 tablespoons minced garlic |
1 tablespoon finely chopped fresh ginger |
2 tablespoons curry powder |
1 teaspoon salt |
1 teaspoon ground cumin |
1/2 teaspoon cayenne |
2 lbs boneless skinless chicken breasts, cut into pieces |
1 (14 1/2 ounce) can diced tomatoes |
1/2 cup chopped fresh cilantro |
1 cup unsalted cashews |
3/4 cup plain yogurt |
Directions:
1. Heat butter in a large skillet over medium heat until melted, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
2. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
3. Add chicken and cook, stirring to coat, 3 minutes.
4. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 10 minutes.
5. Pulse cashews in a food processor until finely ground, then add to curry.
6. Add yogurt, mix well, and simmer uncovered, stirring, until sauce is thickened, about 5 minutes.
7. Serve over basmati rice.
8. This can be milder or hotter depending on the hotness of your curry powder.
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