Chicken Curry with Southern Greens over Brown Rice

Even though we've been planning to make it all week, the curry was inevitably put off until last night - it's delicious, but it takes an excruciatingly long time to prepare - at least it seems like forever when you get home at 5:30, already tired and hungry for dinner. But it's a great weekend meal and totally worth the 1.5 hour wait.

Chicken Curry with Cashews
(based on the Epicurious recipe, tweaked to make it slightly healthier)

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
8 large garlic cloves, finely chopped
2 tablespoons finely chopped peeled fresh ginger
3ish tablespoons curry powder (I rarely accurately measure spices, and I err on the side of more of it)
2 teaspoons salt
1ish teaspoon ground cumin
1 teaspoon cayenne
2 lbs. chicken breast, sliced on a diagonal (about 30 pieces)
1 (14.5-ounce) can diced tomatoes - I used about 2/3 of a 28-oz. can
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain nonfat Greek yogurt


Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions slowly, for about 3 minutes. Add garlic and ginger, stirring, until softened, about 5 more 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 40 minutes.

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.
Cook's Note: I followed the cooking instructions almost to a T - the only difference was that I cooked the onions for a few minutes before I added the garlic and ginger. This was the third time I've made this curry recipe and this go 'round was by far the best; the chicken was tender, the curry creamy, and the flavor was deep and rich. I will continue to follow the instructions as written from now on - for this recipe, anyway. :)