Chicken Curry with Cashews
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1/2 stick (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
1 (3 1/2 to 4 lb.) chicken, cut into 10 serving pieces
1 (14.5 oz.) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb)
3/4 cup plain whole milk yogurt

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. Add curry powder, salt,
cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and
cook, stirring to coat, 3 minutes. 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.

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. Serve with rice.


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