Chicken Curry with Cashews
A rich and flavorful Indian-style curry featuring tender chicken pieces simmered in a creamy sauce made with curry powder, tomatoes, ground cashews and yogurt. The dish combines aromatic spices with the nutty sweetness of cashews for a delicious meal.
Ingredients
- •½ stick unsalted butter
- •2 medium onions
- •2 cloves garlic
- •1 tablespoon fresh ginger
- •3 tablespoons curry powder
- •2 teaspoons salt
- •1 teaspoon ground cumin
- •½ teaspoon cayenne
- •1 whole chicken
- •1 can diced tomatoes
- •¼ cup fresh cilantro
- •¾ cup cashews
- •¾ cup plain whole-milk yogurt
- •to taste basmati or jasmine rice
- •to taste fresh cilantro
Cooking Instructions
- 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. 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.)
50 min
- 2.
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.
5 min
