Cashew Chicken Curry

Haven't had curry for a very long time, whhich is a shame, because it is one of my favourite flavours. Tried this recipe and REALLY enjoyed it. Of course, I revised it, so I will post my revised version..



Chicken Curry with Cashews


1 tablespoon olive oil
2 cups chopped onions
2 garlic cloves
1 tablespoon chopped fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1/2 teaspoon cayenne
580 grams chicken thigh, no skin, R-T-C
14 1/2 ounces diced tomatoes
1/4 cup chopped cilantro
3/4 cup cashews
3/4 cup fat-free plain yogurt

Heat olive oil in a 5 - 6 quart wide heavy pot over moderately low heat , 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 bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

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 cilantro and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Note:
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reaheat over low heat before stirring in yogurt and ground cashews.


Per Serving (excluding unknown items): 341 Calories; 20g Fat (51.0% calories from fat); 18g Protein; 25g Carbohydrate; 6g Dietary Fiber; 35mg Cholesterol; 1149mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Tagged with chicken + recipe reviews