Chicken Curry With Cashews

The smell of this simmering on the stove is insane.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄4 cup unsalted butter
• 1  medium onion, finely chopped
• 2  cloves garlic, finely chopped
• 1  tablespoon  finely chopped peeled fresh ginger
• 3  tablespoons curry powder or 3  tablespoons curry paste
• 2  teaspoons salt
• 1  teaspoon ground cumin
• 1⁄2 teaspoon cayenne
• 8  boneless skinless chicken thighs or 8  boneless skinless chicken breasts
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄4 cup  chopped fresh cilantro
• 3⁄4 cup cashews
• 1  cup coconut milk
•  cooked basmati rice or   jasmine rice, to accompany
•  chopped fresh cilantro or  mango chutney or  raisins or  cashews, to garnish

Directions

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