Chicken Cashew Curry

• 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

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.

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

Taken from www.food.com/recipe/chicken-cashew-curry-160067 (may not work)