Chicken Curry With Cashews

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From gourmet magazine, january 2005. delicious!!

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Steps

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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.

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

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

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Add tomatoes , including juice , and cilantro and bring to a simmer , then cover and simmer gently , stirring occasionally , until chicken is cooked through , about 40 minutes.

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Just before serving pulse cashews in a food processor or electric coffee / spice grinder until very finely ground , then add to curry along with yogurt and simmer gently , uncovered , stirring , until sauce is thickened , about 5 minutes.

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Ingredients

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unsalted butter, onions, garlic cloves, fresh ginger, curry powder, salt, ground cumin, cayenne, chicken, diced tomatoes, fresh cilantro, cashews, plain yogurt