In the comments following my post on gravy thickeners I mentioned using ground nuts to thicken some soups and stews. This is another dish that uses nuts to thicken its sauce and it’s one I could eat every week. I love curry. It’s a wonderful cold weather meal and simple enough that it’s perfect for this busy time of year.
It’s from a 2005 issue of Gourmet and I’ve lightened it a bit. Instead of using a cut up chicken I use skinless, boneless breasts. I also opt for fat-free yogurt instead of full-fat, having found little, if any, difference as long as the yogurt is drained first.
The recipe makes plenty of curry sauce and I almost always have some left. When I do and want another round, I parcook a couple more breasts in the microwave — about 6 minutes, coverered, at full power — then add them to the pot when I gently reheat the sauce for 20 or 25 minutes. I usually serve this with jasmine or basmati rice and I like a little squeeze of lemon juice with the basmati; it brightens the flavors.
Cashewed Chicken Curry
Adapted from Gourmet
1/2 stick (2 oz) unsalted butter
2 medium onions, finely chopped
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger root
3 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon cumin
1/2 teaspoon cayenne, or to taste
2 – 3 pounds skinless, boneless chicken breast
1 (14.5-oz) can diced tomatoes*
3/4 cup cashews (about 3 ounces if whole)
3/4 cup (6 oz) plain fat-free yogurt, well-drained
*I like the petite ones with green chilis
In a large stockpot over medium-low heat, melt the butter. When the foaming subsides, add the onions, garlic, and ginger. Cook, stirring, about 5 minutes. Add seasonings, stir well to mix and cook another 2 minutes.
Add chicken, turning to coat, and cook about 3 minutes. Add the tomatoes and their juices, bring to a simmer, cover and simmer 30-40 minutes, until cooked through.
Grind cashews until finely ground but not powdery. Add to the curry with the yogurt and simmer, uncovered, stirring frequently, until the curry is thickened, about five minutes.
Garnish with chopped cilantro, if desired. Serve with rice.
Note: This can be made ahead without the cashews and yogurt and refrigerated several days. When ready to serve, reheat over low heat then add cashews and yogurt and proceed.
{ 5 comments… read them below or add one }
Serious, serious YUM…. :::drool::::
LOL! It’s definitely in the big yummy category.
from reading the recipe i deduct that you prepare the curry sauce separately from the meat or am i reading it wrong i just want to make sure because im serving this meal to alot of people and i want it done right.
Hi, leanna. You begin the sauce separately, as directed in the recipe, but soon add the chicken and other ingredients. Only if you’re making in advance would you hold off on adding the yogurt and cashews.
I hope it’s a hit! It’s a favorite here.
i love cooking and this recipe sounds absolutely delectable and i can’t wait to try it! when i do i will be sure to comment on how well it was received.