Chicken Curry with Cashews

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Summer vegetables would make a nice addition, such as eggplant or zucchini–add near the end of simmering the chicken.

Ingredients
  • 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
  • 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
  • 1 (14.5-ounce) can diced tomatoes or 3 medium tomatoes, diced.
  • 1/4 cup chopped fresh cinnamon basil or cilantro
  • 3/4 cup cashews (1/4 pound)
  • 3/4 cup plain whole-milk yogurt

 

  • Accompaniment: cooked basmati or jasmine rice
  • Garnish: chopped fresh cilantro, thai basil, or cinnamon basil
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. 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.

Credit:

from The Complete Asian Cookbook(Solomon), passed along to me by Dan Neely.  

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