• 60minutes
  • 1193calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, D
MineralsNatrium, Fluorine, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup unsalted butter

  2. 2 medium onions , finely chopped (2 cups)

  3. 2 large garlic cloves , finely chopped

  4. 1 tablespoon finely chopped peeled fresh ginger

  5. 3 tablespoons curry powder

  6. 2 teaspoons salt

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon cayenne

  9. 3 1/2-4 lbs chicken , cut into 10 serving pieces

  10. 1 (14 1/2 ounce) can diced tomatoes

  11. 1/4 cup chopped fresh cilantro

  12. 3/4 cup cashews , roasted (1/4 lb)

  13. 3/4 cup plain yogurt

  14. cooked basmati rice or jasmine rice

  15. chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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