Curried Cashew Chicken - cooking recipe

Ingredients

4 chicken breasts, boneless and skinless or 6 thighs, cut into medium to small pieces
3 Tbsp. butter
3 cloves garlic, finely chopped
2 large onions, finely chopped
1 1/2 tsp. grated, fresh ginger
1/2 tsp. chili (optional)
3 Tbsp. curry powder
3 tsp. salt (optional)
1 (14 1/2 oz.) can peeled, whole tomatoes, finely chopped (2 c.)
2 Tbsp. cilantro, chopped (mint may be substituted)
2 tsp. Garam Masala (an Indian spice mixture made in San Luis Obispo by The Spice Hunter; available in supermarkets)
1/2 c. plain yogurt
4 oz. raw cashews, finely ground

Preparation

Heat butter in a large skillet; gently fry garlic, onions and ginger until soft and golden, stirring occasionally.
Add curry powder and chili and stir for about a minute.
Add salt, tomatoes and cilantro and cook to a pulp, stirring with a wooden spoon.
Add chicken.
Stir well to coat chicken with spice mixture.
Cover and simmer on low heat for 45 minutes, stirring occasionally.
Add Garam Masala and yogurt and simmer, uncovered, for 5 minutes.
Stir in ground cashews (use coffee grinder, blender or food processor to grind) and heat through.
Sprinkle extra chopped cilantro on top for color.
Serve with rice.
Serves 4.