Cashew Chicken Curry

Name: Cashew Chicken Curry
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; Accompaniment; cooked basmati rice or jasmine rice; Garnish; chopped fresh cilantro

17 ingredients

3 steps

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
Accompaniment
cooked basmati rice or jasmine rice
Garnish
chopped fresh cilantro

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.