Recipes

Chicken Curry

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Chicken Curry

Chicken Curry

amanda

Equipment

  • - Chef's Knife

  • - Cutting Board

  • - Heavy Duty Saucepan

  • - Wooden Spoon or Spatula

  • - Large Skillet (Fry Pan)

  • - Measuring Cups and Spoons

  • - Slow Cooker

  • - Food Processor (Optional)

  • - Hand Blender (Optional)

  • - Baking Dish or Casserole Dish (Optional)

Ingredients

  • 1 1/2 lb skinless boneless chicken thighs (about 3 to 4)

  • 1 teaspoon salt

  • 2 tablespoons vegetable oil

  • 3 garlic cloves, smashed and chopped

  • 2 teaspoons curry powder (preferably Madras)

  • 1/4 teaspoon cayenne

  • 1 (13- to 14-oz) can unsweetened coconut milk

  • 1 (14 1/2-oz) can stewed tomatoes

  • 1/4 cup dried currants

  • 1 (10-oz) package frozen whole baby okra

  • 1/2 cup unsalted roasted cashews (3 oz), chopped

  • Accompaniment: jasmine or basmati rice

Instructions

1

Instruction 1

Pat chicken dry and sprinkle with 1/2 teaspoon salt.
2

Instruction 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 skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.
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