Monday, September 21, 2009

chicken curry

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

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

Makes 4 servings.

I really use any curry powder. I also use one green pepper instead of okra but it's up to you. It's really easy and doesn't require a lot of work.

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