Curried Chicken


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
3 1/2- to 4-lb chicken breast, cut into 1 inch pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup plain whole-milk yogurt


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 30-40 minutes.
Notes: Serve with rice.

I actually adapted this from Gourmet's January 2005 adaptation of chicken curry with cashews. Its really good, and really easy to make.

Course: Dinner
Cuisine: Indian
Uploaded by: Kelly Fowler
Added on: 2008-03-31 13:49:40