Ingredients
-
1/4
-
2
-
2
-
1
-
3
-
2
-
1
-
1/2
-
3 1/2 - 4
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Note: 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. |
