Warm and Spicy Chicken Curry in a Hurry

Warm and Spicy Chicken Curry in a Hurry

Warm and Spicy Chicken Curry in a Hurry

 

I’ve had a yen for chicken curry lately.

With warm Indian spices, fresh herbs, and cool yogurt, it’s exotically flavorful.

Because it’s a one pot meal, it’s a snap as far as curries go as well. First you sauté the vegetables, add the chicken and tomatoes, build up the heat with curry and cayenne, thicken it up with ground cashews, and then cool it all off with a silky dollop of yogurt.

My recipe file is bulging with options. Some people collect Lladros, I collect recipes. And while I’ve made this meal several times before, Spencer didn’t remember it from a few years ago proclaiming, “Mom, I’ve found my new favorite meal! Can we have it for my birthday?”

High praise from a 12-year-old, I would say. Who knew that chicken curry would ever beat out meat lovers extra cheese pizza? Then again, it’ll be a whole eight months until his next birthday rolls around. I’m sure we’ll go through several iterations of the “Mom, I’ve found my new favorite meal!” game before that time.

But, you know what? Coming up with other “favorite” birthday dinner options is a challenge I gladly accept, and even relish.

Bring it!

Here’s how you make this dish.

 

Recipe courtesy of: Gourmet Magazine

Ingredients:

  • 1/2 stick (1/4 cup) unsalted butter
  • 2 medium onions, finely chopped (2 cups)
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 3 tablespoons curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup cashews (1/4 pound)
  • 3/4 cup plain whole-milk yogurt
  • Accompaniment: cooked basmati or jasmine rice
  • Garnish: chopped fresh cilantro

 

Directions:

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

Warm and Spicy Chicken Curry in a Hurry: Spice mix

Warm and Spicy Chicken Curry in a Hurry: Sautéing the vegetables and spices

 

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

Warm and Spicy Chicken Curry in a Hurry: Adding the tomatoes and cilantro - a burst of flavor and color!

Warm and Spicy Chicken Curry in a Hurry: All cooked and ready for the cashews and yogurt

 

Just before serving:
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.

Warm and Spicy Chicken Curry in a Hurry: All cooked and ready for the cashews and yogurt

Warm and Spicy Chicken Curry in a Hurry: And it's dinner time!

Warm and Spicy Chicken Curry in a Hurry: And it's dinner time!

 

And here’s the handy printable version:

Warm and Spicy Chicken Curry in a Hurry

Serves 4-6
Prep time 35 minutes
Cook time 1 hour
Total time 1 hour, 35 minutes
From magazine Gourmet

Ingredients

  • 1/2 stick (1/4 cup) unsalted butter
  • 2 Medium onions (finely chopped - 2 cups)
  • 2 Large garlic cloves (finely chopped)
  • 1 tablespoon peeled fresh ginger (finely chopped)
  • 3 tablespoons curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 4lb chicken (cut into 10 serving pieces)
  • 14.5oz can diced tomatoes
  • 1/4 cup fresh cilantro (chopped)
  • 3/4 cups cashews (1/4 lb.)
  • 3/4 cups plain whole-milk yogurt
  • basmati or jasmine rice

Directions

Step 1
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. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. 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.)
Step 2
Just before serving:
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.

Cooks' note:
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.

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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