Tuesday, September 27, 2011

Chicken Curry

I like my curry hot! Although, you can prepare this recipe according to your taste preferences.  Penzy's offers the best hot (and mild) curry powder.  Seriously, check it out.

1/2 stick of butter
2 cups chopped onions
2 garlic cloves, minced
1 Tbs minced fresh ginger
2 Tbs curry powder
2 tea salt
1 tea ground cumin
dash (or more) of cayenne
3 - 4 lbs cut up fryer chicken
1 (14.5oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup ground cashews
3/4 cup plain yogurt (whole milk)
prepared jasmine of basmati rice

Brown the chicken in a large frying pan and set aside.  Heat butter in and cook onions, garlic, and ginger for about five minutes.  Add the curry powder, salt, cumin, cayenne and cook while stirring for two minutes.   Coat browned chicken pieces and cook for five minutes, add cilantro and full can of tomatoes, including juice.

Bring to a simmer, cover and reduce heat to continue gentle simmer, while stirring occasionally for about 1 hour.  Just prior to serving add ground cashews and yogurt.  Simmer until thickened for about 5 minutes, sprinkle with fresh cilantro and enjoy with jasmine or basmati rice and then ENJOY!

recipe from epicurious.com