A few days ago I posted my favorite week night curry recipe and discussed the importance of keeping week night recipes simple so you don’t lose your mind. I then somehow managed to find the most complicated curry recipe ever on the New York Times website and decided to make it. On a week night.
This Coconut Chicken Curry with Cashews recipe is worth the effort and then some. Not only is it a great way to get your healthy fat serving in for the month (ha!), but it might be the most delicious chicken dish I have made…or at least it’s in a tie with the Pimenton Roasted Chicken I posted recently. The recipe says the total cooking time is an hour. This is a lie unless you have cooking elves or the ability to focus on one thing at a time on a week night. Please.
It involves toasting spices, nuts and coconut, browning the chicken and the turnips individually, grinding ingredients into a paste, etc. This is not a throw together meal. However, if you take the time to go through all these steps, you will be rewarded with a truly decadent curry.
The picture doesn’t do this piece justice since it’s so obviously in need of a cilantro garnish. But you know what I really don’t do on week nights? Garnishes.