Wednesday, August 4, 2010

Chicken Curry with Cashews

I had a hankering for Indian food the other day, so I decided to whip up Chicken Curry with Cashews. Indian food requires quite a few different spices, but I've found that once you stock up, you're good to go for nearly any dish. This dish takes a while but is relatively easy to prepare. As I made it, this dish had a lot of head. I might tone it down next time, but if you have a teflon mouth like Mr. AT, go for it!

The dish had layers of flavor and a serious kick. It also made for very tasty cold leftovers the following day. The only draw back is your house will smell like Indian food for at least 24 hours, but for food this tasty, it's worth it!

Chicken Curry with Cashews
Adapted from Gourmet, January 2005

Yield: Makes 4-6 servings
Active Time: 45 min
Total Time: 1 1/2 hr


1/2 stick (1/4 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
1/2 teaspoon cayenne
2 lb skinless boneless chicken thighs
2 (14.5-ounce) cans diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt

Accompaniment: cooked brown basmati rice
Garnish: chopped fresh cilantro


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 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.

Making Ahead:
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.



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