Cashew Chicken Curry

czwartek, 30 stycznia 2014

Cashew Chicken Curry

Time: 1 hrs

Ingredients

  • 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
  • 3 1/2-4 lbs chicken, cut into 10 serving pieces
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup cashews, roasted (1/4 lb)
  • 3/4 cup plain yogurt

Directions

  • 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.
  • 2 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.
  • 3 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.

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