Chicken Curry with Cashews

In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.


Ingredient

    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: cooked basmati or jasmine rice
    Garnish: chopped fresh cilantro





Preparation

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

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.