Chicken Curry with Cashews

I have two curry recipes I like to make. I think of this one as my fancy curry. Probably because my friend, Karen, made it for a fancy Enrichment dinner. She went all out and decorated everything and even had little recipe cards next to the plates- which I'm so glad she did.

Also, this one has some extra ingredients that I don't usually have on hand and that my other recipe doesn't include like fresh ginger, cilantro, and cashews so I have to plan ahead when I make it. It also calls for cumin which I think gives it a kind of sweet aroma. It really is delicious.

(Sometimes the pictures just don't do the dish credit.)

Chicken Curry with Cashews (KAREN GREGSON)

¼ c. butter
2 medium onions, finely chopped (2 cups) (I also added a chopped bell pepper this time)
2 large garlic cloves, finely chopped
1 TBSP finely chopped peeled fresh ginger (I forgot to buy this so I just substituted ginger powder)
3 TBSP curry powder
2 tsp salt
1 tsp ground cumin
½ tsp cayenne pepper (Next time I might half this or add it at the end so the kids will eat it. I thought it was a bit spicy but my husband said it was perfect.)
3 ½ -4lb. chicken pieces (I just use 10 tenders or 3 or 4 breasts)
1 (14.5oz) can diced tomatoes
¼ c. fresh cilantro
¾ c. cashews (1/4 lb)
¾ c. plain yogurt
Cooked basmati or jasmine rice

Heat butter in a 5-6qt. wide heavy pot over low heat until foam subsides, then cook onions, garlic, and ginger, stirring until softened, about 5 minutes. Add curry, salt, cumin, and cayenne, cook, stirring for 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 40 minutes. Then just before serving, pulse cashews in a food processor until finely ground, then add to curry along with yogurt and simmer gently, uncovered stirring until sauce is thickened, about 5 minutes.

Curried Couscous

I found this recipe in my Barefoot Contessa cookbook and was excited to try something different. Kurt wasn't that fond of couscous (I think he'd only had it plain), but he loved it. Now he insists I make enough to be sure there's leftovers. It's really simple (why I love so many of her recipes; simple ingredients, easy to make, yet so delicious). It's really fast, the most time consuming thing is chopping the veggies.

You can’t go wrong simply following one of Ina Garten’s recipes, but below is the recipe with my changes.  You could easily make it ahead of time and keep refrigerated until it’s time to eat. Just mix in the almonds right before serving or they will not be as crisp -that doesn’t really bother us though, we like it as left overs too!

We often just buy a Costco rotisserie chicken to eat with it or just eat it plain! I tried a recipe for Moroccan chicken once, but I'm not very good at cooking poultry, always turns out tough and dry. A meat thermometer would probably help, any other tips?

Curried Couscous

1 1/2 cups whole wheat couscous 

1 tablespoon butter, cut in small pieces 

1 1/2 cups boiling water 

1/2 cup grated carrots 

1/2 cup minced fresh parsley 

1/2 cup dried Crasins

2 scallions, thinly sliced (white and green parts) 

1/4 cup small-diced red onion

1/4 cup sliced almonds (optional)

For the dressing:

1/4 cup plain yogurt 

1/4 cup olive oil 

1 teaspoon vinegar 

1 teaspoon curry powder 

1/4 teaspoon ground turmeric (if you don't have this that's fine)

3/4 teaspoons salt 

1 teaspoon black pepper 

Place the couscous and butter in a large bowl and pour boiling water over the couscous, stirring just to make sure the butter melts. Cover tightly with plastic wrap and let soak for a few minutes while you chop the veggies. Toss in the carrots, parsley, Crasins, scallions, red onions and almonds, if using. Whisk together dressing, pour over salad and mix well. 

Adapted from Barefoot Contessa's Curried Couscous. I use whole wheat couscous, Craisins in place of currants, grate the carrots instead of dice them, use salted butter and rice vinegar, and make the almonds optional.

http://www.foodnetwork.com/recipes/ina-garten/curried-couscous-recipe.html