Chicken Cashew Curry - cooking recipe

Ingredients

1/4 cup butter
2 cups chopped onions
2 tablespoons minced garlic
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
2 lbs boneless skinless chicken breasts, cut into pieces
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chopped fresh cilantro
1 cup unsalted cashews
3/4 cup plain yogurt

Preparation

Heat butter in a large skillet over medium heat until melted, 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 10 minutes.
Pulse cashews in a food processor until finely ground, then add to curry.
Add yogurt, mix well, and simmer uncovered, stirring, until sauce is thickened, about 5 minutes.
Serve over basmati rice.
This can be milder or hotter depending on the hotness of your curry powder.