Recipe

Cashew Curry Chicken Recipe

	Caramia / All my dishes 1 year ago The ground cashews thicken the curry and give it a great, nutty flavor. Roasted and raw cashews both work well, so use whichever you prefer." Prep:10m Cook:60m Servings:6	Caramia
	easy

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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 1/2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon cayenne

1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces

1 (14.5-oz) can diced tomatoes

1/4 cup chopped fresh cilantro

3/4 cup cashews (1/4 lb)

3/4 cup plain whole-milk 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.

2.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.

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