20 Dec 2010

Chicken Curry with Cashews Recipe | Yummly

Chicken Curry with Cashews Recipe | Yummly
Back To Nature Jumbo Cashews, Sea Salt, Roasted, No Added Oils, 10-Ounce Pouches (Pack of 3)Frontier Chili Peppers Ground, Cayenne 90,000 Hu, 16 Ounce Bags (Pack of 2)Madras Curry Powder - 4 oz


18 cup unsalted butter
2 onions (finely chopped 2 cups)
2 large garlic cloves (finely chopped)
1 tbsp peeled fresh ginger (finely chopped)
3 tbsp curry powder
2 tsp salt
1 tsp ground cumin
12 tsp cayenne
312-4 lb chicken (cut into 10 serving pieces)
1 diced tomatoes (ounce)
14 cup fresh cilantro (chopped)
34 cup cashews (14 pound)
34 cup milk (plain whole-milk yogurt)
fresh cilantro (chopped)


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
2 Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes
3 Add chicken and cook, stirring to coat, 3 minutes
4 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
5 (If making ahead, see cooks' note, below)
6 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
Cooks' note: Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered
8 Reheat over low heat before stirring in yogurt and ground cashews

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