Sunday, November 16, 2008

Chicken Curry with Cashews

We love curries. They are sooooo good. I found this recipe several years ago, somewhere on the Internets when we were having a dinner guest who can't eat gluten. I really wanted to make a curry, but everything was thickened with flour. Until I came across this recipe. Unfortunately I didn't record the internet source, so if you happen to run across a similar recipe, it could very well be the one.

This recipe is fairly easy, and the cashews give it extra flavor. It is a wonderful curry, and even the kids liked the chicken. Tonight I used chicken thighs, but I've also used boneless chicken, diced into bite-size pieces. (Basically just use whatever chicken you have, as long as the quantity is around 4 pounds). Despite the fact that the only liquid comes from the tomatoes, this curry simmers down into a lovely, generous sauce, with plenty for soaking into rice or bread.

Makes 4 to 6 servings.

In this recipe adapted from Charmaine Solomon's The Complete Asian Cookbook
, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.

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-oz) can diced tomatoes
1/4 cup chopped fresh cilantro (I don't add this)
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt

Accompaniment: cooked basmati or jasmine 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 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.

Cooks' note:
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.

No comments:

Blog Widget by LinkWithin