Chicken Curry
['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']
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.
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