Cashew Chicken Curry with Chickpeas

1 tbsp unsalted butter
2 medium onions, chopped
2 cloves garlic, finely chopped
1 tbsp Ginger Root, finely chopped
3 tbsp Curry powder
1 tsp ground Cumin
1/4 tsp cayenne pepper (or to taste)
1 lb chicken breasts or tenders (no skin)
1/4 cup cilantro, chopped
1/2 cup cashews
1 cup plain nonfat greek yogurt
1 can chickpeas (garbanzo beans), drained and rinsed well
1 can diced tomatoes

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, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, chickpeas, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 10 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.



Original recipe: http://www.epicurious.com/recipes/food/views/Chicken-Curry-with-Cashews-231358#ixzz0vpoc9DDs


Number of Servings: 4

Recipe submitted by SparkPeople user CAFFEINATED_09.