Chicken Curry with Cashews

Name: Chicken Curry with Cashews
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 411 grams diced tomatoes; 113 grams 3/4 cup cashews; 1 teaspoons cayenne; 2 kilograms chicken, cut into 10 serving pieces; 6 servings Garnish: chopped fresh cilantro; 6 servings Accompaniment: cooked basmati or jasmine rice; 3 Tbsps curry powder; 59 milliliters chopped fresh cilantro; 1 Tbsp finely chopped peeled fresh ginger; 2 larges garlic cloves, finely chopped; 1 teaspoon ground cumin; 473 milliliters medium onions, finely chopped; 2 teaspoons salt; 177 milliliters plain whole-milk yogurt; 59 milliliters 1/2 stick unsalted butter

The recipe Chicken Curry with Cashews could satisfy your Indian craving in about 5 hours. This recipe makes 6 servings with 918 calories, 59g of protein, and 57g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of ground cumin, garlic cloves, jasmine rice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the skim milk yogurt you could follow this main course with the Coffee Coconut Milk Ice Cream as a dessert. It works well as a pretty expensive main course. It is a good option if you're following a gluten free diet.

Instructions

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

Ingredients you will need

Butter

Garlic

Ginger

Onion

Equipment you will use

Pot

Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.

Ingredients you will need

Curry Powder

Ground Cayenne Pepper

Cumin

Salt

Add chicken and cook, stirring to coat, 3 minutes.

Ingredients you will need

Whole Chicken

Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Ingredients you will need

Cilantro

Tomato

Whole Chicken

Juice

Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Ingredients you will need

Cashews

Coffee

Yogurt

Curry Powder

Sauce

Equipment you will use

Food Processor

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

Ingredients you will need

Cashews

Yogurt

Curry Powder

Equipment

Pot

Food Processor

Ingredients

Servings:

411grams

diced tomatoes 113grams

3/4 cup cashews 1teaspoons

cayenne 2kilograms

chicken, cut into 10 serving pieces 6servings

Garnish: chopped fresh cilantro 6servings

Accompaniment: cooked basmati or jasmine rice 3Tbsps

curry powder 59milliliters

chopped fresh cilantro 1Tbsp

finely chopped peeled fresh ginger 2larges

garlic cloves, finely chopped 1teaspoon

ground cumin 473milliliters

medium onions, finely chopped 2teaspoons

salt 177milliliters

plain whole-milk yogurt 59milliliters

1/2 stick unsalted butter

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nigl Freiheit Gruner Veltliner with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.