Chicken Curry with Cashews

It's nice (if you're wimpy like me) to make a traditionally spicy dish at home, where you can control the heat. I'm always nervous to order a curry at an Indian restaurant because I know there's a good chance my iron-tongued husband will be eating it the next day for lunch. This was perfect for me. Not enough spice to make my tongue burn, but enough to keep it interesting (I may be wimpy, but I don't want to strip it of all its personality).

CHICKEN CURRY WITH CASHEWS

Makes 6 servings

1/2 stick (1/4 cup) unsalted butter

2 medium onions, finely chopped (2 cups)

3 large garlic cloves, finely chopped

1 tablespoon + 1 teaspoon finely chopped peeled fresh ginger

3 tablespoons curry powder

2 teaspoons salt

1 1/2 teaspoons ground cumin

1/4 teaspoon cayenne (or more to taste)

3 to 3 1/2 lb. skinless, boneless chicken breasts or thighs, cut into 1-inch pieces

1 (14.5-ounce) can diced tomatoes

1/4 cup chopped fresh cilantro

1 cup whole unsalted cashews

3/4 cup plain whole-milk yogurt (can substitute coconut milk)

for serving:

cooked basmati (or jasmine) rice or naan

chopped fresh cilantro for garnish

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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.

Can be made a day ahead up to this point. Cool completely, uncovered, then cover and chill. Reheat over low heat before stirring in cashews and yogurt.

Just before serving:

5.       Pulse cashews in a food processor or coffee/spice grinder until very finely ground (being careful not to turn them into nut butter). Add ground cashews to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

6.       Serve with rice or naan and garnish with chopped cilantro.

adapted from Gourmet Magazine, January 2005

heating the butter (foam subsiding)

adding the spices to the onions, garlic and ginger

spices mixed in

adding the chicken (I used half breasts and half thighs)

chicken mixed

adding the tomatoes and cilantro

tomatoes and cilantro mixed in

grinding the cashews

adding ground cashews and yogurt

done

serving with naan

leftovers with brown basmati rice

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