Chicken Curry
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Pat chicken dry and sprinkle with 1/2 teaspoon salt
2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total
3
Transfer chicken with tongs to a plate
4
Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer
5
Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes
6
Sprinkle with cashews
7
Pat chicken dry and sprinkle with 1/2 teaspoon salt
8
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total
9
Transfer chicken with tongs to a plate
10
Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer
11
Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes
12
Sprinkle with cashews