Chicken Curry with Cashews

I have two curry recipes I like to make. I think of this one as my fancy curry. Probably because my friend, Karen, made it for a fancy Enrichment dinner. She went all out and decorated everything and even had little recipe cards next to the plates- which I'm so glad she did.

Also, this one has some extra ingredients that I don't usually have on hand and that my other recipe doesn't include like fresh ginger, cilantro, and cashews so I have to plan ahead when I make it. It also calls for cumin which I think gives it a kind of sweet aroma. It really is delicious.

(Sometimes the pictures just don't do the dish credit.)

Chicken Curry with Cashews (KAREN GREGSON)

¼ c. butter
2 medium onions, finely chopped (2 cups) (I also added a chopped bell pepper this time)
2 large garlic cloves, finely chopped
1 TBSP finely chopped peeled fresh ginger (I forgot to buy this so I just substituted ginger powder)
3 TBSP curry powder
2 tsp salt
1 tsp ground cumin
½ tsp cayenne pepper (Next time I might half this or add it at the end so the kids will eat it. I thought it was a bit spicy but my husband said it was perfect.)
3 ½ -4lb. chicken pieces (I just use 10 tenders or 3 or 4 breasts)
1 (14.5oz) can diced tomatoes
¼ c. fresh cilantro
¾ c. cashews (1/4 lb)
¾ c. plain yogurt
Cooked basmati or jasmine rice

Heat butter in a 5-6qt. wide heavy pot over low heat until foam subsides, then cook onions, garlic, and ginger, stirring until softened, about 5 minutes. Add curry, salt, cumin, and cayenne, cook, stirring for 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. Then just before serving, pulse cashews in a food processor until finely ground, then add to curry along with yogurt and simmer gently, uncovered stirring until sauce is thickened, about 5 minutes.