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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again. Ingredients:
1 1/2 lb skinless boneless chicken thighs (about 3 to 4) |
1 teaspoon salt |
2 tablespoons vegetable oil |
3 garlic cloves, smashed and chopped |
2 teaspoons curry powder (preferably madras) |
1/4 teaspoon cayenne |
1 (13- to 14-oz) can unsweetened coconut milk |
1 (14 1/2-oz) can stewed tomatoes |
1/4 cup dried currants |
1 (10-oz) package frozen whole baby okra |
1/2 cup unsalted roasted cashews (3 oz), chopped |
accompaniment: jasmine or basmati rice |
Directions:
1. Pat chicken dry and sprinkle with 1/2 teaspoon salt.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.
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