Chicken Curry

1-1/2  lb.		skinless boneless chicken thighs (about 3 to 4)
1  teaspoon		salt
2  tablespoons		vegetable oil
3		garlic cloves,s smashed and chopped
2  teaspoons		curry powder (preferably Madras)
1/4  teaspoon		cayenne
10  ounces		unsweetened coconut milk
14-1/2  ounces		stewed tomatoes
1/4  cup		dried currants
10  ounces		frozen whole baby okra
3  ounces		cup unsalted roasted cashews, chopped

Tip: For nutritional information on all the ingredients in Chicken Curry just click on each ingredient name. Then adjust the serving size for any Chicken Curry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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