Chicken Curry

Chicken Curry
Photo by www.epicurious.com

Ingredients

  • Accompaniment: jasmine or basmati rice
  • ½ cup unsalted roasted cashews (3 oz), chopped
  • 1 (10-oz) package frozen whole baby okra
  • ¼ cup dried currants
  • 1 (14 ½-oz) can stewed tomatoes
  • 1 (13- to 14-oz) can unsweetened coconut milk
  • ¼ teaspoon cayenne
  • + 5 more ingredients
    • 2 teaspoons curry powder (preferably Madras)
    • 3 garlic cloves, smashed and chopped
    • 2 tablespoons vegetable oil
    • 1 teaspoon salt
    • 1 ½ lb skinless boneless chicken thighs (about 3 to 4)

1. Pat chicken dry and sprinkle with 1/2 teaspoon salt. 2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in sk...

View full recipe at SpringPad

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