Chicken Curry with Cashews

1 tbsp unsalted butter ( you may try margarine)
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tbsp finely chopped, peeled fresh ginger
3 tbsp curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
4 boneless skinless chicken breasts
1 (14.5 oz) can diced tomatoes (do not drain)
1/4 cup chopped fresh cilantro
1/2 cup cashews
3/4 cup plain, fat free yogurt

Heat butter in 5 to 6 quart heavy pot over moderately low heat until melted, cook onions, garlic and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin and cayenne, 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 until very finely ground, then add to curry along with yogurt and simmer gently uncovered, stirring, until sauce has thickened, about 5 minutes.

Recommend serving with basmati or jasmine rice

Curry without yogurt and cashews can be made up to 5 days ahead and allow to cool completely, uncovered the chilled covered. Reheat over low heat before stirring in yogurt and ground cashews.

Number of Servings: 6

Recipe submitted by SparkPeople user DEADEENA.