Chicken Curry

ingredients

• 1 1/2 pounds skinless boneless chicken thighs (about 4)
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 3 garlic cloves, smashed and chopped
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne
• 1 (13-1 3/4 cups) can unsweetened coconut milk
• 1 (1 7/8 cups) can stewed tomatoes
• 1/4 cup dried currants
• 1 (1 1/4 cups) package frozen whole baby okra
• 1/2 cup unsalted roasted cashews (1/3 cup), chopped
• Accompaniment: jasmine or basmati rice

directions

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, 18 minutes. Sprinkle with cashews.