Serves4
- Active time:10 min
- Start to finish:30 min
February 2007
Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.
-
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
-
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.
