Ingredients
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1/4 cup unsalted butter
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2 large garlic cloves, finely chopped
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1 tablespoon finely chopped peeled fresh ginger
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3 tablespoons curry powder
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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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3 1/2-4 lbs chicken, cut into 10 serving pieces
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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, roasted (1/4 lb)
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3/4 cup plain yogurt
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cooked basmati rice or jasmine rice
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2 medium onions, finely chopped (2 cups)
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 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.
- 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.