As much as I love creamy sauces, I try to stick to more healthy choices during the week. Also, it's easier to use a healthy dinner as an excuse to have some ice cream for dessert!
Tonight I made chicken with a curry and cashew nut sauce. This sauce is so tasty and good, I find myself wondering why I don't make it more often.
This recipe is adapted from a recipe printed in Gourmet, January 2005.
Chicken Curry with Cashews
2 tablespoons canola oil
2 medium onions, finely chopped
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
1 1/2 tablespoons curry powder
1 teaspoons salt
1 teaspoon ground cumin
1/4 teaspoon cayenne
4 large chicken breasts, cut into one inch cubes
1 (15 oz) can diced tomatoes
3 oz cashew nuts, finely chopped
2 to 3 tablespoons plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice.
Heat oil in a 5- to 6-quart wide heavy pot over moderate heat.
Cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and stir well. Add chicken and cook, stirring to coat, 3 minutes.
Add tomatoes, including juice, and bring to a simmer.
Cover and let simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
When chicken is cooked through, add finely chopped cashew nuts. They give this dish a delicious nutty flavour.
Add a couple of tablespoons of yogurt right before serving.
NB: Do not let the chicken curry come to a boil after the yogurt is added. The yogurt can separate under high heat.
Garnish with chopped cilantro if you like, and serve.