Chicken Curry
(from nybanker’s recipe box)
Source: Recipezaar
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people
Ingredients
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 3 tablespoons curry powder or curry paste
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 8 boneless skinless chicken thighs or boneless skinless chicken breasts
- 1 (14 1/2 ounce) can diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3/4 cup cashews
- 1 cup coconut milk
- cooked basmati rice or jasmine rice, to accompany
- chopped fresh cilantro or mango chutney or raisins or cashews, to garnish
Directions
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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.
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2. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
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3. Add chicken and cook, stirring to coat, 3 minutes.
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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 30 minutes.
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5. Just before serving:.
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6. Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.