from Epicurious.com (out of 488 reviewers, 93% would make it again! A definite keeper)

This dish tastes complicated, but it is so easy. And, you can make it several days ahead!  I’ve made it so many times, and it holds up nicely to little changes and adjustments (see my notes).  This last time I made it, I actually marinated the chicken in yogurt for 2 days because I wanted to see if it would make the chicken more tender, which it did. I normally wouldn’t have done that, but I had defrosted the chicken and knew I wasn’t going to be able to make the dish for two days.

The dish definitely has some heat, but the yogurt really mellows it out and provides a nice contrast.  If you don’t like cashews, try adding peanuts so it still has a crunch.  Add some steamed broccoli on the side for a balanced meal.

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger (I used about a tsp of ground ginger since I didn’t have fresh)
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne (this definitely gives it a noticeable heat –use less if you’re sensitive too spice)
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces (I use 7-9 boneless skinless chicken thighs)
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro (I only had an 1/8 cup so I threw in a 1/2 tsp of coriander)
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt (I used low fat and it was great)

Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.

Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving:

Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground (you could skip this and just add the cashews whole or slightly chopped –I buy reduced salt cashew pieces from TJ’s), then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note:
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

I don’t often make my own chicken stock, but there is nothing like it!  I got a great deal on some fryers and didn’t feel like eating two roast chickens, and my freezer is a bit full.  I also had some carrots and celery that were on their way out, so it seemed to make sense.  The bonus is that you can can shred up the chicken to use in a bunch of recipes, like enchiladas. The stock is simmering as I type this and my house is beginning to fill with the most wonderful aroma :)

Ingredients

• 1 whole  chicken (about 3½-5 pounds or so), rinsed, giblets discarded
• 2-3 carrots, cut in large chunks (don’t bother peeling)
• 2-3 celery stalks, cut in large chunks
• 2 onions, quartered (don’t bother peeling)
• 1 head of garlic, halved (don’t bather peeling)
• 5-6 sprigs or so fresh thyme
• 2 bay leaves
• 6 sprigs or so of fresh parsley
• 1 teaspoon whole black peppercorns
• 1-2 tsp of kosher salt depending on your preference

Directions

Place all the ingredients in a large pot. Pour in only enough cold water to cover (about 2 1/2-3 quarts); too much water could make the broth taste weak. Slowly bring to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As you can see in the picture, my chicken sticks out a bit (should have uses a bigger pot –oh well, still came out great).

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Strain the entire contents of the pot through a colander or sieve and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

No exacts here. Just use what fits your preference. The key here is trying new flavors to mix it up a bit. Use the mixture in a sandwich with lettuce, avocado, and some Jarlsberg cheese or serve a large scoop over a bed of spinach and cucumbers.

Ingredients

• chopped or shredded rotisserie chicken
• chopped celery for crunch
• chooses a fruit (apples, raisins, or dried cranberries)

• choose a nut (slivered almonds or chopped cashews)

• equal parts plain yogurt and mayonnaise
• curry powder to taste
• kosher salt and freshly ground black pepper
• optional: green onions or red onions

Directions

Combine first four ingredients (sometimes I’ll add the nuts right before so they retain their crunch). Whisk remaining ingredients together in a small bowl. Taste the sauce before adding it to the chicken mixture and make adjustments where necessary.