CHICKEN CURRY WITH CASHEWS, GOURMET JANUARY 2005

½ stick unsalted butter
2 medium onions, finely chopped (2cups)
2 large cloves garlic, finely chopped
1 TBL finely chopped peeled fresh ginger
3 TBL curry powder
2 tsps salt
1 tsp ground cumin
½ tsp cayenne (hot pepper)
1 (3 ½ to 4 lb. chicken) Note: I used thighs
1 (14.5 oz) can diced tomatoes
¼ C chopped fresh cilantro
¾ C cashews
¾ C plain whole-milk yogurt (Note: I used fat free yogurt and used 1 C)

Heat butter in a heavy pot until melted. Cook onions, garlic and ginger, stirring until softened—about 5 minutes

Add curry powder, salt, cumin and cayenne and cook stiriing—2 minutes.

Add chicken and cook stirring to coat all sides—3 minutes

Add tomatoes including juice and cilantro and bring to a simmer. Then cover and simmer gently until chicken is cooked through—about 40 minutes.

Pulse cashews in a food processor or chop until finely ground. Add them together with the yogurt and cook about 5 minutes more.

Serve over rice.