FOOD + ENTERTAINING
CHICKEN CURRY WITH CASHEWS
Makes 4 to 6 servings
Curry can be doubled or tripled for any
number of guests. Feel free to add extra
ginger, spice and lots of cilantro.
½ stick (¼ 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
½ teaspoon cayenne
1 (3 ½- to 4-pound) chicken, cut into
10 serving pieces
1 (14.5-ounce) can diced tomatoes
¼ cup chopped fresh cilantro
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 soft-
ened, 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 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.
Recipe adapted from Charmaine Solomon’s
Complete Asian Cookbook
¾ cup cashews (¼ pound)
¾ cup plain whole-milk yogurt NOTE: Curry, without yogurt and cashews,
Accompaniment: Cooked basmati
or jasmine rice can be made 5 days ahead and cooled
Garnish: Chopped fresh cilantro and
pre-made mango chutney in yogurt and ground cashews.
completely, uncovered, then chilled, cov-
ered. Reheat over low heat before stirring
HOLIDAY 2018
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