Name: Chicken Curry with Cashews
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 4 to 6 servings
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

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In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.

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.

Recipe notes

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