Curry Crazy

i have been big on curry lately. not quite sure why but, it is what it is. lately it has been thai curry but today it was indian.

i actually made some for a client and it looked so good, i had to make it for myself. the recipe actually came from N, my thai curry recipe hookup (thanks N:) it is a photocopied recipe from gourmet. of course, i did my usual tweaking.

i know a lot of people seem to not like curry, but i really think if you fall in that category, you should give it another chance. i'm just saying . . .

i made some lightly sauteed haricot verts (i like my veggies crunchy and so does E). i served the chicken curry on whole wheat couscous instead of rice. i needed a change and couscous i one of E's favorite.

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Chicken Curry with Cashews
(serves 4-6)

1/4 stick unsalted butter
2 medium onions, chopped
3 large garlic cloves, minced
1 tbs finely chopped fresh ginger
3 tbs curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
3 chicken breasts (i used 10 chicken tenderloins), cut into bite-sized pieces
14.5 oz can diced tomatoes
1/4 c chopped fresh cilantro
3/4 c raw cashews
3/4 c plain whole-milk yogurt (i used greek)

heat butter in large pot over medium heat until foam subsides. add onions, garlic and ginger and stir until softened, about 5 minutes. add curry powder, salt, cumin and cayenne and stir for 2 minutes. add chicken and stir to coat. cook 3 minutes. add tomatoes, including juice, and cilantro. bring to a simmer, cover and reduce heat. gently simmer 20-25 minutes, stirring occasionally, until chicken is cooked through.

pulse cashews in food processor until finely ground. add cashews and yogurt just before serving. simmer 5 minutes until sauce thickens slightly.

serve over rice or couscous.