Chicken Curry with Cashews Recipe | Yummly

Chicken Curry with Cashews Recipe | Yummly

Ingredients

	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)

Method

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
7	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