CHICKEN CURRY WITH CASHEWS & COCONUT MILK

Chicken Curry with Cashews & Coconut Milk image

Provided by Cosette Khoryati

Categories Chicken

Time 1h30m

Number Of Ingredients 14

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1/4 c unsalted butter
2 Tbsp vegetable oil
1 medium onion, finely chopped
3 clove garlic, finely chopped
1 Tbsp fresh ginger, peeled and finely chopped
3 Tbsp curry powder or paste (i used madras curry powder)
1 1/2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne pepper (i used a pinch)
8 boneless skinless chicken thighs or breasts
2 medium fresh tomatoes, finely chopped (better if peeled)
1/4 c fresh cilantro, chopped (i used 2 teaspoons ground coriander)
3/4 c cashews (i used roasted cashews for better taste and color)
1 (14 oz) can(s) coconut milk

Steps:

1. -Heat butter and vegetable oil in a wide heavy pot over moderately low heat, then cook onions, garlic, and ginger, stirring until softened for about 5 minutes. -Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. -Add chicken and cook, stirring to coat, 3 minutes.
2. -Add tomatoes, including juice, and cilantro or ground coriander and bring to a boil, then cover and simmer gently, stirring occasionally until chicken is cooked through, about 30 minutes. -Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring until sauce is thickened for about 5 minutes. -Serve hot with basmati or jasmine rice.
3. **You can make the recipe without the chicken, just as a curry sauce or as a dip for naan or puri bread, amazing!