Chicken Curry with Cashews

I don't know if it is the sunshine, warm weather, or the fact that we now have three fantastic Thai restaurants within walking distance, but I cannot seem to kick this craving for all things Thai. Perhaps it is the way that ginger and summertime mix so perfectly: ginger-infused mint lemonade, ginger-infused sangria, gingered halibut, ginger shots at the local health shop, candied ginger...it really doesn't matter what form it takes.

But one of my favorite uses of ginger is in making a good curry. I have mentioned this dish before, and have made it regularly since then. It is, in the words of my husband, "the best curry [he's] ever had". There is no doubt that this is directly correlated with the fact that the two of us can easily consume three pounds of cashews in 2 days. A dish which contains curry and cashews? Yes, please!

This meal is perfect for weeknight entertaining, as it can be made up to 2 days in advance and simply heated and assembled the day of. And it is ideal for a buffet, simply set the bowl of curry next to a large bowl of rice, and let people help themselves. I love to serve the curry over basmati or brown rice, and recently tried it over chopped spinach to carb-friendly and delicious results.

While you calendar and checkbook may not allow for an exotic vacation, this dish will make your tastebuds believe that they are laying on the beach, sipping frilly drinks in Thailand.

Chicken Curry with Cashews
(adapted from Epicurious.com)

The original recipe calls for a whole chicken, cut into pieces. While I'm positive that this makes a difference on flavor, I have found that boneless, skinless chicken breasts cut into cubes work fine for a quick and easy dinner.

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 T finely chopped peeled fresh ginger
3 T curry powder
2 t salt1 teaspoon ground cumin
1/2 t cayenne
1-2 lbs boneless, skinless chicken breast, cut into cubes
1 (14.5-oz) can diced tomatoes
1/4 C chopped fresh cilantro
3/4 C cashews (1/4 lb)
3/4 C plain whole-milk yogurt
Accompaniment: cooked basmati, brown, or jasmine rice; or chopped steamed spinach
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 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 20 minutes. (If making ahead, see cooks' note, below.)

Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note:
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

Makes 4 to 6 servings.