Chicken Curry With Cashews

from Gourmet Magazine, January 2005. Delicious!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄4 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
• 1⁄2 teaspoon cayenne
• 3 1⁄2-4  lbs chicken, cut into 10 serving pieces
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄4 cup  chopped fresh cilantro
• 3⁄4 cup cashews (1/4 pound)
• 3⁄4 cup plain yogurt

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