A few weeks ago (yes, I'm slow), I tried this recipe for Curried Chicken and Cashews from the September 2008 Cooking Light. It's really really yummy and easy to make! In fact, I'm doing it again this week. I was actually out of Madras curry powder, so I substituted another that I had (Cambodian lemongrass, I think). I'm sure this would be good with a lot of different curry blends, with peanuts instead of cashews, or with tofu, pork, or shrimp. Ooo, and I bet it would be good over noodles too!
Happy cooking :-)
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