Cashew Chicken Curry
An epicurious recipe i tried recently and loved! Easy chicken curry with a nice nutty sauce.
Steps
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.
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.
Ingredients
unsalted butter, onions, garlic cloves, fresh ginger, curry powder, salt, ground cumin, cayenne, chicken, diced tomatoes, fresh cilantro, cashews, plain yogurt, cooked basmati rice