Chicken Curry With Cashews
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Unsalted Butter2 large
Garlic Cloves (finely chopped)3 tbsps
Curry Powder2 tsps
Salt1 tsp
Ground Cumin1 tsp
Cayenne1 cup
Cilantro (chopped fresh)3 cup
Cashew (1/4 pound)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
2
Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes
3
Add chicken and cook, stirring to coat, 3 minutes
4
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
5
(If making ahead, see cooks' note, below
6
) 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
7
Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes
8
Add chicken and cook, stirring to coat, 3 minutes
9
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
10
(If making ahead, see cooks' note, below
11
) 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
12
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