Chicken Cashew Curry

Adapted {barely} from Gourmet magazine, January 2005 {Originally from the Complete Asian Cookbook, by Charmaine Solomon}
Serve 4-6
In this recipe, cashews are ground into a powder & added at the end to thicken the sauce.  They add an amazing nutty flavor.  You can use raw, or roasted cashews...just be sure they are unsalted.  If you would prefer to use salted cashews, just be sure to reduce the salt in the recipe.  I used a whole chicken, removed the skin & wings
{optional}, then cut the breasts in half, making 8 pieces.  If you prefer, cubed chicken breast can also be used in this recipe. 

4 tablespoons unsalted butter
2 cups finely chopped onions
2 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
3 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper {or, to taste}
1-4 pound whole chicken, wings & skin removed, cut into 8 pieces
1-14.5 ounce can fire-roasted, diced tomatoes
1/4 cup chopped fresh cilantro {plus, more for garnish}
4 ounces cashews
7 ounces plain greek yogurt

Melt the butter, over medium heat, in a dutch oven, or similar heavy bottomed pot.  Add the onions, garlic & ginger.  Cook, stirring occasionally, until softened, about 5 minutes.  Add the curry, salt, cumin & cayenne.  Cook, stirring, to insure the spices do not stick to the bottom of the pot, for 2 minutes.  Add in the chicken & toss to coat.  Cook for 3 minutes, stirring occasionally.  Add the tomatoes & cilantro.  Bring the mixture to a boil, reduce the heat to a simmer, cover the pot & cook for 1 hour, or until the chicken is tender & cooked through.
Meanwhile, pulse the cashews in a spice grinder, or food processor, until finely ground.  Add to the curry, at the end of cooking time, along with the yogurt.  Stir & simmer, uncovered, for about 5 minutes, or until the sauce thickens.  Transfer to a serving dish & garnish with a sprinkle of chopped cilantro.  Serve with some basmati, or jasmine rice.

To make ahead: Curry can be made up to 5 days in advance, refrigerated, until ready to use.  Reheat over low heat & add the ground cashews & yogurt right before serving.
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