The Recipe: A chicken curry reminiscent of London’s curbside curry take-away, one of my very favorite things to go-crazy for in London. (It's been too-too long!) Cashew Chicken Curry is surprisingly healthy and oh-so satisfying. Best of all? It's made with pantry ingredients, check you just might have all the ingredients on hand this very minute!
True Story: One day my neighbor reported that when he and his wife were at the grocery getting ingredients for Cashew Chicken Curry, someone else was also pulling cashews from the shelf. In a flash, they realized they were planning the same supper – because they both were holding the recipe, both had clipped it from the local newspaper!
"... So good!" ~ Meryl
"It is SOO GOOD!!" ~ Rass
"... so yummy...one of the best curries I have ever had!!" ~ Pixie
"The flavors perfectly complemented each other with no one taste overpowering the other. " ~ Lynessa
"[my dad] ... really liked it!" ~ Anonymous
"... fantastic!" ~ Carolyn
Every job has its hazards.
Teachers risk burn-out. Sales folks brave cold calls. Lawyers swallow scorn. Moms and Dads suffer car-pool cut-offs. Even coal-mine canaries have been pink-slipped by technology.
Food writing has its own kitchen quicksand.
You fear that beady eyes and coarse whiskers will appear on the family, friends and neighbors so frequently enlisted as guinea pigs.
You slavishly follow the camera-before-consumption rule, so only leftovers are eaten while actually hot.
You become obsessive-compulsive about roasting chickens with unexpected ingredients (I dunno, how ‘bout Jim Beam?) and vegetables from okra to cabbage and spices from oregano to curry.
Curry? Yes, curried chicken was last year’s food obsession, thanks to an inspirational starter recipe. This CASHEW CHICKEN CURRY is the dozenth version and darned close to the curbside take-aways that make London the curry capital of the world.
As for 2006, anyone for lamb? You know, lamb curry?
CASHEW CHICKEN CURRY
Time-to-table: 90 minutes
Makes 11 cups
- 1 tablespoon butter
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 – 3 tablespoons curry powder (see ALANNA’s TIPS)
- 1/2 - 1 teaspoon cumin
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 pound chicken thighs or breasts, cut in bite-size pieces (see TIPS)
- 29 ounces canned diced tomato
- 1 pound carrots, diced
- 8 ounces sliced mushrooms
- 1/4 cup chopped fresh cilantro
- 1/4 cup ground cashews
- 1 cup nonfat yogurt
- 1/2 cup light coconut milk
- 8 ounces frozen peas
- Additional fresh cilantro, for garnish
Melt the butter in a Dutch oven on medium high. Add the onion, garlic and ginger and cook until soft. Stir in the spices and cook briefly. Add the meat in batches, cooking each one through. Add the tomatoes, carrots, mushrooms and cilantro and bring to a boil.
Cover, reduce heat to maintain a slow simmer and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.) Stir in remaining ingredients and heat through but do not boil, about 5 minutes.
To serve, sprinkle with fresh cilantro and serve over rice.
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