picture of the recipe

Chicken Curry with Cashews

Gourmet Today

Double recipe.

  • ½ stick (4 tablespoons) unsalted butter
  • 2 mediums onions, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 3 tablespoons curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • 1 (3½- to 4-pound) chicken, rinsed, patted dry, and cut into 10 serving pieces
  • 1 (14- to 15-ounce) can diced tomatoes in juice
  • ¼ cup chopped fresh cilantro
  • ¾ cup cashews (toasted or raw)
  • ⅔ cup whole-milk 2% yogurt

Garnish: chopped fresh cilantro
Accompaniment: basmati or jasmine rice

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides. Add onions, garlic, and ginger and cook, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, for 2 minutes. Add chicken and cook, stirring to coat, for 3 minutes.

Add tomatoes with juice and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Just before serving, pulse cashews in a food processor or electric coffee/spice grinder until very finely ground (do not grind to a paste). Add to curry, along with yogurt, and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Serve chicken over rice, sprinkled with cilantro.