Chicken Curry with Cashews

Ingredients:

• 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-pound) chicken, cut into 10 serving pieces

• 1 (14.5-ounce) can diced tomatoes

• 1/4 cup chopped fresh cilantro

• 3/4 cup cashews (1/4 pound)

• 3/4 cup plain whole-milk yogurt

• Accompaniment: I like to serve with cooked basmati or jasmine rice, naan and hummus

• Garnish: chopped fresh cilantro

How To Make It:

1. Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides

2. Then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

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

4. Add chicken and cook, stirring to coat, 3 minutes.

5. 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.

Makes 4-6 servings.