Ingredients
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1/4 cup unsalted butter
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1 medium onion, finely chopped
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2 cloves garlic, finely chopped
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1 tablespoon finely chopped peeled fresh ginger
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3 tablespoons curry powder or 3 tablespoons curry paste
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2 teaspoons salt
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1 teaspoon ground cumin
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1/2 teaspoon cayenne
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8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts
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1 (14 1/2 ounce) can diced tomatoes
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1/4 cup chopped fresh cilantro
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3/4 cup cashews
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1 cup coconut milk
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cooked basmati rice or jasmine rice, to accompany
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raisins or cashews, to garnish
Instructions
- 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 30 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 coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.