My husband claims he doesn't like curry and I've often tried change his misguided mind with little success. However, this cult-like recipe has done the trick. Probably not something to tackle when you're short on time but sometimes it's nice to spend time creating special meals. The cashews add great flavor and heft to the sauce. Get out your favorite Bollywood soundtrack and get cooking!
Curry Chicken with Cashews
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces (boneless, skinless chicken thighs are a great choice)
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt (can use coconut milk)
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.
Just before serving pulse cashews in a food processor until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes. Serve with cooked basmati or jasmine rice with chopped fresh cilantro.