A Sarcastic Appetite

Cashew Curry Chicken
September 24, 2009, 9:16 pm
Filed under: Uncategorized

We’re not in Kansas anymore.


Check it out, kiddies! I got a new camera, which means we’re now cooking with gas. Or color. Or whatever.

I know, I know, it doesn’t look terribly appetizing, but you know really good Indian food doesn’t most of the time anyway. But that doesn’t mean you shouldn’t make it. And eat it. And ideally sooner, rather than later.

This was a revelation. When nine ingredients comprise dinner, and one of those ingredients is water, and the result is sneakily rich without the weight of cream and hotly spicy, well, I’m sold. I thought this would be good. I vastly underestimated it.

Cashew Chicken Curry

Adapted from this Serious Eats recipe. I doubled the saucy part and I don’t regret it for a moment.

Serves 2ish.

1/2 c. salted cashews

1 nice sized red onion; half sliced thinly and half cut into rough chunks

1/2 c. cilantro, roughly chopped

1 c. water

2 tbsp. nice olive oil

about 1 lb. chicken tenders, cut in half width-wise (or boneless chicken breasts, cut into large chunks)

lots of salt and pepper

1/2 tsp. garam masala

1/2 tsp. cayenne pepper

In a Cuisinart or blender, puree the cashews, cilantro, and roughly cut onion until smooth. Add half of the water and some salt, puree again until smooth. Set aside.

In a saute pan, heat the olive oil, then add the thinly sliced onion; saute for 5 or 6 minutes at brisk heat until it begins to brown. Add the cilantro sauce and let it bubble away, stirring every now and again, for several minutes, until it thickens down  and most of the water evaporates. Season the chicken with salt and pepper before adding it to the pan; cook, turning occasionally, for about 4 minutes.

Add the other half cup of water, along with the garam masala and cayenne pepper, and a bit more salt and some pepper. Bring it to a boil, then simmer for 5 or 6 minutes, or until the chicken is cooked through. You might feel inclined to let it go a little longer in order to let the sauce thicken; I couldn’t be bothered.

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