Chicken Curry With Cashews and Dried Fruit
This is wonderful for every day of the week but it is to me a special dish that I like to serve occasionally on Shabbat. I normally double this recipe because we also this chilled and have this on Shabbat for lunch.
Shabbat is the most important day of the year. This day is so important that we celebrate it 52 times each year. There is no doubt that all the Holidays are important and must be properly observed. I am not diminishing the importance of any of these days. But Shabbat, well that brings us to a whole new level of Holiness. There is no other Law of the Torah that is mentioned more then the Sabbath Day. You should all know the rule that if the Torah mentions it once it’s important, twice it’s more then three times as important but Shabbat is mentioned over and over again. This day is for you Keep it Holy! Shabbat Shalom from Israel.
1 large Kosher Chicken cut into eight pieces
1 tbs. Extra Virgin Olive Oil
2 Red Onions, finely chopped
6 cloves Garlic, crushed and minced
1 tbs. fresh Ginger peeled and minced
4 tbs. Curry Powder
2 tsp. Ground Cumin
A dash of Cayenne to taste
5 ripe Tomatoes diced
¼ cup fresh Cilantro chopped
3/4 cup Cashews finely chopped
1 cup Coconut Milk
¼ cup Raisins, dried Cranberries, dried Apricots
2 cups Whole Grain Rice ( Any type of rice works as well.)
5 cups of Vegetable or Chicken Stock
A little extra fresh Cilantro, Raisins, dried Cranberries, dried Apricots and Cashews, to garnish
Rinse the Rice and add this to 5 cups of boiling Vegetable or Chicken Stock. Cover and allow the Rice to absorb all the moisture.
In a heavy pot over low heat sauté the onions, garlic, and ginger, stirring, until the onion are translucent. Add curry powder, salt, cumin, and cayenne, the dried fruit and stir for a few minutes. Add the chicken stirring to coat and then add the tomatoes, including juice, and cilantro and bring to a simmer, cover and simmer gently, stirring occasionally, until chicken is cooked through, about 45 minutes.
Just before serving, place the grind the cashews until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Serve over the rice. Garnish with a little extra fresh Cilantro, Raisins, dried Cranberries, dried Apricots and Cashews.
I love to serve this with a cup of soup, a fresh salad, a serving of fish, some fresh Challah and a glass of your favorite Israeli Wine, (I prefer a good Israeli Merlot but most like a White Wine) and you have a great meal for Shabbat. Don’t forget to light a few candles, scrub the kids until they shine, say a few blessings, and enjoy.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.