Tuesday, April 15, 2008

Chicken curry with cashews

I need to clean out my freezer, and it so happens that my freezer is full of chicken!

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.

(Serves 4)

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