I've been making this classic chicken curry, also known as chicken dum pukht (liberally translated as "slow-braised chicken") for close to a decade, and in many variations: a splash of coconut milk, subbing firm white fish chunks for the chicken, using ripe plums or apricots instead of peaches.

This curry is a great blank canvas, and a superb way to feed a bunch of people who are tired of the same-old dishes one makes for a crowd. It's also my ultimate comfort food — my freezer is full of this dish at various stages, from the onion-garlic-ginger blend to the finished product. You can even simmer halved medium-boiled eggs in the sauce for a few minutes and serve on toast for one of the heartiest vegetarian brunches around.

The addition of cilantro stems (there is a ton of flavor in those), fresh peach and tomato and lime juice give this curry a light flavor and clean, vegetal finish — very unlike the heavy, oily curries you might get at a takeout joint. The cashews give the sauce richness and body and helps it bind to the rice. Any Middle Eastern or Indian market should have garam masala and fresh or frozen curry leaves. The dried ones aren't very flavorful, so unless you can get them fresh or frozen, feel free to omit.