Must-make recipe for fall :: a super easy chicken curry

October 29, 2012

It’s been a while since I’ve posted a recipe. Mostly because I try to only do that when I’m really loving something. I figure there are pleeeeenty of other places to get recipe ideas, right?

But, I love this dish so much I had to share it with you. My sister recommended this Chicken Curry recipe to me and it’s become one of my family’s favorites.

And, because I’m mostly a lazy cook, I love it because it’s easy. It’s basically dumping several ingredients together, stirring and covering.  I like to take 20 minutes to prepare it mid-day and let it simmer on low in my Le Creuset dutch oven all afternoon, filling the house with yumminess. And, because it’s made with yogurt instead of coconut milk or cream, it’s not as tough on the waistline as it could be.

I like to serve it with rice and a tangy salad. If I’m feeling especially decadent, I’ll add some Trader Joe’s naan to soak up the sauce. Also, I’m thinking next time I make it, I may add sweet potatoes, too. I love that combo.

The recipe is from Epicurious, but I’ll include it here with a few of my notes for convenience. Do check out their site for all manner of amazing recipes.

  • 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 breasts or thighs (they recommend cutting up a whole chicken, but who’s going to do that?)
  • 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 rice
  • Garnish: chopped fresh cilantro

Preparation:

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.)

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.



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{ 1 comment… read it below or add one }

Angela S. October 30, 2012 at 10:45 am

Yum! Thank you so much! I made this last night and my husband who doesn’t like curry, ate seconds before I told him it had curry in it! :)

Thanks!

Angela

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