In this recipe adapted from Charmaine Solomon's 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.
CHICKEN CURRY WITH CASHEWS
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-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
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 min.
Add chicken and cook, stirring to coat, 3 minutes. Add
Tomatoes, including juice, and cilantro and bring to a sim-
Mer, 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.
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
Makes 4 to 6 servings.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.