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ISO: ISO Charlie: Made the Chicken Curry with Cashews that you posted. My
- Thread starter elenor
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Charlie's Chicken Curry with Cashews
Posted to Thread #17106 at 6:00 pm on Dec 6, 2009 by Charlie
Chicken Curry with Cashews
Recipe By :Charmaine Solomon's Complete Asian Cookbook
Serving Size : 4
1/2 stick unsalted butter -- (1/4 cup)
2 medium onions -- finely chopped (2 cups)
2 large garlic cloves -- finely chopped
1 tablespoon fresh ginger -- peeled, finely chopped
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 4-pound chicken -- cut into 10 serving pieces
1 14 1/2 ounce can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews -- (1/4 pound)
3/4 cup whole-milk yogurt -- plain
Accompaniment:
cooked basmati or jasmine rice
Garnish:
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 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.
NOTES : 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.
In this recipe ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.
Elenor's Note: I used a 28 ounce can of diced tomatoes, because we like a lot of sauce.
Increased the cumin to 2 teaspoons because of extra tomatoes.
Decreased the salt to 1-1/2 teaspoons.
Posted to Thread #17106 at 6:00 pm on Dec 6, 2009 by Charlie
Chicken Curry with Cashews
Recipe By :Charmaine Solomon's Complete Asian Cookbook
Serving Size : 4
1/2 stick unsalted butter -- (1/4 cup)
2 medium onions -- finely chopped (2 cups)
2 large garlic cloves -- finely chopped
1 tablespoon fresh ginger -- peeled, finely chopped
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 4-pound chicken -- cut into 10 serving pieces
1 14 1/2 ounce can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews -- (1/4 pound)
3/4 cup whole-milk yogurt -- plain
Accompaniment:
cooked basmati or jasmine rice
Garnish:
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 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.
NOTES : 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.
In this recipe ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.
Elenor's Note: I used a 28 ounce can of diced tomatoes, because we like a lot of sauce.
Increased the cumin to 2 teaspoons because of extra tomatoes.
Decreased the salt to 1-1/2 teaspoons.