Chicken Cashew Curry

This is an incredibly easy curry and especially yummy. It makes alot of sauce which is delicious with rice or soaked up with bread.

• Ready In: 30 mins
• Serves: 4-6

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 1/2ounce) 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.