Chicken Curry

4 tbsp butter or ghee [I used 2]
2 medium onions, thinly sliced
1 tsp peeled, minced fresh ginger
1 tsp minced garlic
3 pounds chicken, cut into small serving pieces [or a package of chicken thighs -
whatever parts you use leave the bones in, it gelatinizes the sauce]
1 tbsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1/2 tsp freshly ground pepper
2/3 cup plain yogurt
2 tbsp freshly squeezed lemon juice
1/2 cup dark raisins
1/2 cup dry-roasted salted cashews
3 green onions, thinly sliced crosswise


In a large frying pan with a tight-fitting lid, heat the butter over medium-high heat until melted and bubbly. Add the onions and cook, uncovered, until softened, about 4 minutes. Add the ginger and garlic and continue cooking for 4 minutes, stirring occasionally, until softened. Add the chicken pieces and cook until evenly browned, turning once or twice, about 8 minutes.

In a medium bowl, combine the curry powder, cumin, coriander, salt, pepper, yogurt and lemon juice and stir well. Scrape the mixture into the frying pan and turn the
chicken and onion to combine well.

Reduce the heat to low, cover the pan and simmer, turning the chicken once or twice, until it is tender and cooked through, 50 to 60 minutes.

Stir in the raisins and cashews, transfer to a serving dish, and sprinkle with green onions. Serve with basmati or jasmine rice, a bowl of chutney, and a green salad.

-Nancie McDermott , The Curry Book