Chicken Curry II

I said I was a woman of many chicken curries, so I named my first chicken curry recipe”I” knowing that it would be just the first of many. I continued making chicken curries and just eating them without taking pictures or posting the recipes for them. So technically I didn’t lie, I am a woman of many chicken curries, just not a woman of many chicken curry recipe blog posts. Ouch… I hurt my arm patting myself on the back for not specifying the terms of my title! So anyhow, this is chicken curry “II”, it has a lovely creamy sauce with a hint of sweetness.

Ingredients

• 4 boneless, skinless chicken breast halves
• Kosher salt and fresh ground black pepper
• 2 TBSP butter + a drizzle of olive oil
• 1 medium red onion, chopped
• 1 or 2 jalapeno chiles, chopped (I prefer deseeded)
• 1 TBSP finely minced garlic
• 1 TBSP finely minced ginger
• 1 TBSP chili powder
• 1 TBSP curry powder
• 1 TBSP tomato paste
• 1 x 14 oz. can of full-fat coconut milk
• 1 TBSP granulated sugar (optional)
• 1/2 cup of raw cashews
• 1 TBSP garam masala
• 1/2 cup of roughly chopped fresh cilantro
• 2 TBSP lime juice
• Kosher salt and fresh ground black pepper to taste

Instructions

You’ll need a large heavy pot with a lid & a blender or immersion blender

1. Cut the chicken breast halves into bite-size pieces and sprinkle with salt and pepper.
2. Meanwhile, heat the heavy pot over medium-high heat, add the butter and drizzle over some olive oil to stop it from burning while it melts.
3. When the butter is melted and just starting to foam, add the chicken pieces. Cook and stir until the chicken is browned but not cooked through. Remove the chicken to a bowl, trying to leave as much fat in the pot as possible.
4. Once the chicken is removed add the chopped onions and fry until they brown, about 10 minutes.
5. Once the onions are brown, stir in the garlic, ginger, and jalapeno, cook for 2 to 3 minutes.
6. Add the chili powder, curry powder, and tomato paste. Cook while stirring constantly for 1 minute.
7. Remove the pot from the heat and carefully add it to a blender along with the coconut milk, sugar, and cashews. Blend until smooth. Add the chicken (and any juices) to the pot and pour over the blended sauce – OR – add the coconut milk, sugar, and cashews to the pot and use an immersion blender to blend the mixture until smooth. Add the chicken (and any juices) back to the pot.
8. Stir well and bring to a simmer. Let simmer for 5 minutes.
9. Stir in the Garam Masala, chopped cilantro, and lime juice. Continue to simmer for 5 more minutes, or until the chicken is cooked through.
10. Add salt & pepper to taste before serving.

Serves 4 – Best served with rice and/or naan bread