 Method:Braising
1. Formula
- 1/4 cup unsalted butter
- 2 medium onions, finely chopped
- 2 large cloves garlic, 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) pound chicken, cut into serving pieces
- 1 (14.5 ounce) can diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3/4 cup cashews
- 3/4 cup plain whole-milk yogurt
- Cooked basmati or jasmine rice
- Chopped fresh cilantro
2. Nutrition Information
- Calories: 833 kcal
- Carbohydrates: 45 g
- Dietary Fiber: 4 g
- Fat: 51 g
- Protein: 46 g
- Sugars: 9 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- 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. (If making ahead, see cooks' note, below.)
- 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.
4. Remark
In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook , ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.
Notes:Cooks' 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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