Chicken Curry with Cashews

Chicken Curry with Cashews

Ingredients:

• 1/2 stick of butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder
• 2 tsps. salt
• 1 tsp. ground cumin
• 1/4 tsp. cayenne
• 1 tsp turmeric
• 1 (31/2 - 4lb.) chicken, cut into 10 serving pieces
• 1 (14.5 oz.) can diced tomatoes
• 1/4 cup chopped fresh cilantro, plus more for serving
• 3/4 cup cashews (1/4 lb.) or salted peanuts
• 3/4 cup plain yogurt

Directions:

Heat butter in a 5-6 quart wide, heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.Add curry powder, salt, cumin, turmeric, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. Note: this can be made up 5 days ahead and cooled completely, uncovered, then covered and chilled.  Reheat over low heat before stirring in yogurt and ground cashews.


Just before serving, pulse cashews in a food processor or grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened. About 5 minutes.
 
Serve over basmati or jasmine rice.