Chicken Cashew Curry

Chicken Cashew Curry

niedziela, 9 lutego 2014

Chicken Cashew Curry

Time: 30 mins

Ingredients

• 1/4 cup butter
• 2 cups chopped onions
• 2 tablespoons minced garlic
• 1 tablespoon finely chopped fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 2 lbs boneless skinless chicken breasts, cut into pieces
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup chopped fresh cilantro
• 1 cup unsalted cashews
• 3/4 cup plain yogurt

Directions

• 1 Heat butter in a large skillet over medium heat until melted, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
• 2 Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
• 3 Add chicken and cook, stirring to coat, 3 minutes.
• 4 Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 10 minutes.
• 5 Pulse cashews in a food processor until finely ground, then add to curry.
• 6 Add yogurt, mix well, and simmer uncovered, stirring, until sauce is thickened, about 5 minutes.
• 7 Serve over basmati rice.
• 8 This can be milder or hotter depending on the hotness of your curry powder.