By popular demand, here’s the recipe for that chicken curry.
Make a pot of basmati rice and let it sit, covered, on the stove while you make the chicken.
SautÃ© a bunch of onion, garlic, and ginger in butter until soft. Add a handful of curry powder, or whatever more authentic combination of curry-esque spices you prefer, some salt, a few pinches of cumin, and a pinch of cayenne. Stir this up. Add some cut-up free-range chicken, bones in, and lightly brown. Add a can of chopped organic tomatoes (with juice) and simmer dat chicken over low heat half an hour or so. Stir in a few globs of plain yogurt and some ground toasted cashews. Reduce heat to minimum, and stir the sauce for a few minutes. Garnish with toasted cashews and cilantro. Serve with basmati rice.
I think this originally came from epicurious.com.