Chicken Curry With Cashews

• 14 cup unsalted butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 12 teaspoon cayenne
• 3 12-4 lbs chicken, cut into 10 serving pieces
• 1 (14 1/2 ounce) can diced tomatoes
• 14 cup chopped fresh cilantro
• 34 cup cashews (1/4 pound)
• 34 cup plain yogurt

1. 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.
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 40 minutes.
5. (If making ahead, see cooks' note, below.)
6. 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.

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

Taken from www.food.com/recipe/chicken-curry-with-cashews-352317 (may not work)