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
- 1 tablespoon unsalted 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
Melt the butter in a Dutch oven on medium high. Add the onion, garlic and ginger and cook until soft. Stir in the next 5 ingredients (curry through salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium 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. Serve over basmati rice.
Wintry Comfort Food
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