Chicken Curry with Cashews

One year ago:  Homemade Italian Stromboli

During the time that I competed in Project Food Blog (short as it may have been), for round #2, I created an Indian dish, Dal Makhani.  I instantly fell in love with the intense flavors of the dish and it made me hungry to learn more about Indian cooking.  I have always wanted to make chicken curry and today I finally tackled it with the help of Epicurious.  If you enjoy Indian food, you will love this dish as I do.  Serve it with rice and give your taste buds a ride.

A few months ago, I introduced my husband to chicken curry in a nearby Indian restaurant and he wasn't so sure whether he liked it or not but he told me to try to replicate it at home.  Tonight, he told me that this recipe is spot on compared to the recipe in the restaurant.  SCORE!  However, he's not very sure whether or not he likes Indian food in general yet.  I'll get him to come around!

Ingredients:
Printable Recipe
Serves 3

•  2 tbsp butter 
• 1 medium onion, finely chopped 
• 1 large clove of garlic, minced 
• 1/2 tbsp fresh ginger peeled and finely chopped 
• 1 1/2 tbsp curry powder 
• 1 tsp salt 
• 1/2 tsp ground cumin 
• 1/4 tsp cayenne (I used just a pinch for the sake of my little one)
• 1 1/2 lb boneless, skinless chicken breast (or thigh), cut into 5 serving pieces 
• 1 (14.5 oz) can diced tomato, undrained 
• 2 tbsp chopped fresh cilantro 
• 1/3 c cashews
• 1/3 c sour cream 
• 1/8 tsp sugar, or to taste 

Directions:

Heat the butter in a 2 to 2 1/2 qt.sized sauce pan over medium-low heat.  When the foam subsides, add the onion, garlic and ginger, stirring until softened, about 5 minutes. 

Add the curry, salt, cumin and cayenne.  Cook and stir for 2 minutes.

Add the chicken, stirring to coat for 3 minutes.  Add the tomatoes and cilantro and bring the mixture to a simmer.

Cover and simmer, stirring occasionally until the chicken is cooked through, about 40 minutes.

Before serving, pulse the cashews in a food processor until they are finely ground.  Stir in the ground cashews along with the sour cream to the curry.  Simmer uncovered until thickened, about 5 minutes.  Stir in the sugar, to taste.  

Serve with rice.

Enjoy!

 Madelyn Rating:

"Meh."

Husband Rating:

"It tastes just like the restaurant but not sure if I'm an Indian food kinda guy."

Project Food Blog Challenge #2: Dal Makhani

I would first like to start off by saying, thank you so very much for all of your votes and support in this challenge! I was so thrilled when I found out that I advanced to the next level in Project Food Blog!

In the second Project Food Blog challenge, "The Classics", we were to tackle a classic dish from another culture other than Italian and French cuisines. We had to pick an ethnic classic that is outside of our comfort zone or are not familiar with.

This challenge was difficult in the beginning. How do you even begin to pick a dish that you are unfamiliar with? I have no family or friends from another country that cook, so I knew that I would have no interesting story to go along with whatever dish I decided to make.

Years and years and years ago, I went with a friend to an Indian restaurant in Philadelphia, PA out of curiosity. I ordered the chicken curry and thought it was amazing. That was my first and only experience with Indian food. There is no exciting reason why I picked an Indian dish other than the fact that I know nothing about the cuisine and I am very curious about it. In my research on Indian cuisine, I learned that a "treasured staple food" in India is dal makhani. "Dal" means split grain; pulses. Beans and lentils are highly nutritious and filled with protein and fiber. "Makhani" comes from “makhan”, which means butter. Makhani is a sauce made with butter, tomato and cream. This sauce originates in the northern regions of India, Punjab.

Dal makhani is a hearty, rich, creamy, stew-like dish that you would never in a million years guess was vegetarian! My husband and I thought it was delicious and I know that I will be making this again. Preparation is key in this dish.