Active Time

　　10 min

　　Total Time

　　30 min

　　Why resort to takeout? This spicy coconut sauce, brimming with stewed tomatoes, is a wonderful way to make weeknight chicken tempting again.

　　

Ingredients

Makes 4 servings

　　1 1/2 lb skinless boneless chicken thighs (about 3 to 4)

　　1 teaspoon salt

　　2 tablespoons vegetable oil

　　3 garlic cloves, smashed and chopped

　　2 teaspoons curry powder (preferably Madras)

　　1/4 teaspoon cayenne

　　1 (13- to 14-oz) can unsweetened coconut milk

　　1 (14 1/2-oz) can stewed tomatoes

　　1/4 cup dried currants

　　1 (10-oz) package frozen whole baby okra

　　1/2 cup unsalted roasted cashews (3 oz), chopped

　　Accompaniment: jasmine or basmati rice

　　

Step 1

Pat chicken dry and sprinkle with 1/2 teaspoon salt.

　　

Step 2

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, 15 to 20 minutes. Sprinkle with cashews.