Chicken Curry With Cashews

Mizzy's Note:

from Gourmet Magazine, January 2005. Delicious!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• ¼ 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
• ½ teaspoon cayenne
• 3 ½-4 lbs chicken , cut into 10 serving pieces
• 1 (14 ½ ounce) can diced tomatoes
• ¼ cup chopped fresh cilantro
• ¾ cup cashews (1/4 pound)
• ¾ cup plain yogurt

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 40 minutes. (If making ahead, see cooks' note, below.)
5. 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.

Reviews

[Ridgely]

I made this for dinner tonight and the family really loved it! Instead of bone in chicken pieces I just used boneless chicken thighs cutting them in half before putting them in the pan. I then simmered the chicken for only 30 minutes. When I make this next time, I will probably cut back the curry to 2 T and the cayenne to 1/4 t. It was just a titch too hot for my taste. I wish I would have taken the time to make a raita sauce to go with it. I missed having something cool to counter the heat. Also what I loved about this dish is that is not complicated and came together fast. I could totally make this as a weeknight meal.