Cashew Chicken Curry

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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
• cooked basmati rice or jasmine rice
• chopped fresh cilantro

Recipe

• 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.