Chicken Curry With Cashews
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 59.14 ml unsalted butter
- 2 medium onions, finely chopped (2 cups)
- 2 large garlic cloves, finely chopped
- 14.79 ml finely chopped peeled fresh ginger
- 44.37 ml curry powder
- 9.85 ml salt
- 4.92 ml ground cumin
- 2.46 ml cayenne
- 1587.57-1814.36 g chicken, cut into 10 serving pieces
- 411.06 g can diced tomatoes
- 59.14 ml chopped fresh cilantro
- 177.44 ml cashews (1/4 pound)
- 177.44 ml plain yogurt
directions
- 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. (If making ahead, see cooks' note, below.)
- 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.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Mizzy
Washington, 0