Ingredients
1/2
stick (1/4 cup) unsalted butter
2
medium onions, finely chopped (2 cups)
2
large garlic cloves, finely chopped
1
tbsp finely chopped peeled fresh ginger
1
(3 1/2- to 4-lb) chicken, cut into 10 serving pieces
1
(14.5-oz) can diced tomatoes
1/4
cup chopped fresh cilantro
3/4
cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro
Directions
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.)
3.
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.
5.
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.
New-York Restaurants
