Wednesday, December 8, 2010

Chicken Cashew Curry


I keep my enormous Le Creuset pot in the basement, because I don't have room for it in my kitchen. It had collected quite a bit of dust, just sitting there all spring & summer. This is my first cold weather recipe this winter & it couldn't have been more perfect. With this delicious curry, there is no need to order Indian takeout. In fact, it's probably the best chicken curry I've ever tasted...amazing!
I found it in the top-rated section of Epicurious. If you are ever struggling to come up with something to make for dinner, or a party, that's the place to look! How could you go wrong with something rated by 550 people? This four star recipe is just another confirmation of that fact. You won't be sorry you made it & if you love it as much as I did, it will go into your regular recipe rotation.
The Bozos even loved it! It took some convincing to get my 8 year old to give it a taste. But, afterwards, he called his little brother into the kitchen, saying, "You have to try this!! It looks really gross, but it's really good!" He's right. It does look a bit less than appealing, given the muddy color the curry powder gives the dish. But, don't let that deter you.

Begin by finely chopping 2 cups of onions, 2 cloves of garlic & 1 tablespoon of fresh ginger.

Next, cut a 3-4 pound whole chicken into 8 serving pieces. For mine, I removed the skin {this is optional. we don't eat it & this just made things easier} & the wings. I cut each breast in half, making 2 thighs, 2 drumsticks & 4 pieces of chicken breast. You can do all this yourself, or save yourself the trouble, by asking your butcher to do this for you.
Heat 4 tablespoons of unsalted butter in a large dutch oven, or similar heavy bottomed pot. Add the onions, garlic & ginger. Cook, stirring occasionally, until softened, about 5 minutes.

Add 3 tablespoons of curry powder {I love Penzey's sweet curry}, 2 teaspoons of kosher salt, 1 teaspoon ground cumin & 1/8 teaspoon cayenne pepper {or, to taste}.

Cook, stirring, to insure the spices do not stick to the bottom of the pot, for 2 minutes. Add in the chicken & toss to coat. Cook for 3 minutes, stirring occasionally.

Stir in 1 {14.5 ounce} can of fire-roasted diced tomatoes & a 1/4 cup of chopped fresh cilantro. Bring the mixture to a boil, reduce the heat to a simmer, cover the pot & cook for 1 hour, or until the chicken is tender & cooked through. Note: It may seem as though there isn't enough liquid in the pot to cook the chicken that long. But, once everything starts breaking down & the chicken releases its liquid, it ends up being perfect!

Meanwhile, pulse 4 ounces of cashews in a spice grinder, or food processor, until finely ground.

Add to the curry, at the end of cooking time, along with 7 ounces of plain greek yogurt. Stir & simmer, uncovered, for about 5 minutes, or until the sauce thickens.

Transfer to a serving dish & garnish with a sprinkle of chopped cilantro. Serve with some basmati, or jasmine rice.

Chicken Cashew Curry

Adapted {barely} from Gourmet magazine, January 2005 {Originally from the Complete Asian Cookbook, by Charmaine Solomon}
Serve 4-6
In this recipe, cashews are ground into a powder & added at the end to thicken the sauce. They add an amazing nutty flavor. You can use raw, or roasted cashews...just be sure they are unsalted. If you would prefer to use salted cashews, just be sure to reduce the salt in the recipe. I used a whole chicken, removed the skin & wings
{optional}, then cut the breasts in half, making 8 pieces. If you prefer, cubed chicken breast can also be used in this recipe.

4 tablespoons unsalted butter
2 cups finely chopped onions
2 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
3 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper {or, to taste}
1-4 pound whole chicken, wings & skin removed, cut into 8 pieces
1-14.5 ounce can fire-roasted, diced tomatoes
1/4 cup chopped fresh cilantro {plus, more for garnish}
4 ounces cashews
7 ounces plain greek yogurt

Melt the butter, over medium heat, in a dutch oven, or similar heavy bottomed pot. Add the onions, garlic & ginger. Cook, stirring occasionally, until softened, about 5 minutes. Add the curry, salt, cumin & cayenne. Cook, stirring, to insure the spices do not stick to the bottom of the pot, for 2 minutes. Add in the chicken & toss to coat. Cook for 3 minutes, stirring occasionally. Add the tomatoes & cilantro. Bring the mixture to a boil, reduce the heat to a simmer, cover the pot & cook for 1 hour, or until the chicken is tender & cooked through.
Meanwhile, pulse the cashews in a spice grinder, or food processor, until finely ground. Add to the curry, at the end of cooking time, along with the yogurt. Stir & simmer, uncovered, for about 5 minutes, or until the sauce thickens. Transfer to a serving dish & garnish with a sprinkle of chopped cilantro. Serve with some basmati, or jasmine rice.

To make ahead: Curry can be made up to 5 days in advance, refrigerated, until ready to use. Reheat over low heat & add the ground cashews & yogurt right before serving.
Click here for the printable recipe.

22 comments:

Joanne said...

If there's one thing I've learned, it's that the less appealing indian food looks...the tastier it usually is. Bookmarked!

Love, Life, Lace said...

Holy moly this is amazing! Making it tonight! Thank you for sharing!!
xo

Karen from Globetrotter Diaries said...

Looks SO yummy! I love that green bowl btw...

kate said...

Thanks Karen. The bowl is from Anthropologie. I got it awhile ago, but I'm pretty sure they still have them.

Kelly said...

I'm blown away by how yummy and doable this recipe looks. I could actually make this. Just discovered your blog... will be trying some of your cookie recipes too. Thanks!

Shannon Mac said...

This looks delicious!

Angharad said...

Oh my gosh, this post is out of this world! That first photo is just beautiful! I love curry so much - one of my favourites - but I don't make chicken curry nearly enough. Love the addition of yoghurt here to make it super creamy. Yum!

Janelle Kibbe said...

I can't wait to try this! Thanks!

Kulsum@JourneyKitchen said...

To be this looks great :) may be thts also coz I'm an Indian and used to such colored curries :)

Mary said...

WOW! This looks and sounds phenomenal! Great blog; I can't wait to try this!

Mary xo
Delightful Bitefuls

Patrick said...

Oh my goodness. This looks SO delicious - what I'd give to have this for dinner tonight...

C said...

Stumbled upon and I can't wait to try this! So awesome to find a fellow Fairfield County-er! Amazing blog!

Chilli Loves Malli said...

I think this dish must be as yummy to taste as it is gorgeous to look at. Indian food looks gorgeous when cooked the right way.
I would like to invite you to my blog @
www.chillilovesmalli.blogspot.com

ronnissweettooth said...

@everyone, I made this today and it is perfection. Make it as soon as you can. This is definitely going to become a regular in my house.

kate said...

Thanks!! I have to say I agree with you :)

Lauren H. said...

Hi Katie,
So I made this today. Figured the kids wouldn't go near it so specifically timed it so that I'd have leftovers for them. Well, Kai had two helpings, and Kiera had THREE!! By the way, it was awesome even before adding the last two ingredients. Only complaint from Greg was not enough leftovers! xo

Tricia said...

I just made this!! Thank you so much for the recipe, it was AMAZING :)

Angela Fitch said...

Oh My Goodness! This may just be the BEST thing I have ever eaten! I found your blog yesterday through Pinterest, and am so very very happy about that! Thank you for sharing the recipe :)Again, it was fabulous!

kate said...

Hi Angela - I'm so happy to hear you enjoyed this recipe. I have to say I agree with you ;) I've made many curry dishes in my life, but this one is probably the best I've ever tried.
I'm also happy you found my blog! Welcome!
- Katie

Mover Packer said...

I love curry so much - one of my favourites - but I don't make chicken curry nearly enough. Love the addition of yoghurt here to make it super creamy.

Anonymous said...

Hi, I made this last night and it was wonderful. It's going into the rotation. I did use nonfat yogurt, but will get the whole fat version for the next time I make it. I loved your photos and walk-through the recipe. I'm going to check back with your blog to see what else you're cooking. - Robyn (can't get live journal to work!)

Anonymous said...

LOVE this recipe... used it for our Easter lunch...I only did a couple of things differently...I substituted fresh parsley instead of cilantro and marinated the chicken overnight in a mixture of grated onions, ginger, garlic, green chillies, yogurt and salt. It turned out great and my entire family enjoyed it thoroughly!

Thank you for sharing!

Karishma Singh from Goa, India. ( karishma.singh@yahoo.com )

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