Chicken Curry With Cashews - cooking recipe

Ingredients

1/4 cup unsalted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder or 3 tablespoons curry paste
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts
1 (14 1/2 ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews
1 cup coconut milk
cooked basmati rice or jasmine rice, to accompany
raisins or cashews, to garnish

Preparation

Heat butter in a 5- to 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, 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 30 minutes.
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.