Chicken Cashew Curry

Name: Chicken Cashew Curry
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

13 ingredients

8 steps

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

Directions

1

Heat butter in a large skillet over medium heat until melted, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
2

Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
3

Add chicken and cook, stirring to coat, 3 minutes.
4

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.
5

Pulse cashews in a food processor until finely ground, then add to curry.
6

Add yogurt, mix well, and simmer uncovered, stirring, until sauce is thickened, about 5 minutes.
7

Serve over basmati rice.
8

This can be milder or hotter depending on the hotness of your curry powder.