Chicken Curry With Cashews |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The smell of this simmering on the stove is insane. Ingredients:
1/4 cup unsalted butter |
1 medium onion, finely chopped |
2 cloves garlic, finely chopped |
1 tablespoon finely chopped peeled fresh ginger |
3 tablespoons curry powder or 3 tablespoons curry paste |
2 teaspoons salt |
1 teaspoon ground cumin |
1/2 teaspoon cayenne |
8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts |
1 (14 1/2 ounce) can diced tomatoes |
1/4 cup chopped fresh cilantro |
3/4 cup cashews |
1 cup coconut milk |
cooked basmati rice or jasmine rice, to accompany |
chopped fresh cilantro or mango chutney or raisins or cashews, to garnish |
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.
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 30 minutes.
5. Just before serving:.
6. Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
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