Gourmet Live + BlogHer Recipe: Chicken Curry

BlogHer Original Post
Chicken Curry
Recipe by Melissa Roberts, Gourmet, February 2007
chicken curry
Photo by Romulo Yanes / Gourmet
Serves 4
  • Active time: 10 min
  • Start to finish: 30 min

Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

INGREDIENTS:
  • 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
INSTRUCTIONS:

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.

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