Cashew Chicken Curry

Butter, unsalted, .25 cup(remove)
Onions, raw, 2 cup, chopped(remove)
Garlic, 2 cloves(remove)
Ginger Root, 6 tsp(remove)
Curry powder, 3 tbsp(remove)
Salt, .67 tbsp(remove)
*Cumin seed, 1 tsp(remove)
Pepper, red or cayenne, .5 tsp(remove)
Chicken Breast (cooked), no skin, 4 unit (yield from 1 lb ready-to-cook(remove)
Del Monte Diced Tomatoes, No Salt Added, 2 cup(remove)
Cilantro, raw, 4 tbsp(remove)
Yogurt, plain, low fat, .75 cup (8 fl oz)(remove)
Cashew Nuts, dry roasted (salt added), .35 cup, halves and whole

Heat butter in 5-6 qt wide heavy pot over moderately low heat until foam subsides. Cook onion, garlic, and ginger, stirring until softened, about 5 minutes. Add curry powder, salt cumin and cayanne. Cook, stirring for 2 minutes. Add chicken and cook for additional 3 minutes while stirring to coat chicken with sauce. Add tomatoes, including juice and cilantro. bring to simmer. simmer for 40 minutes.

Just before serving pulse cashews in food processor until finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened - about 5 minutes

Serve over rice.

Serving Size: six one cup servings (over rice)

Number of Servings: 6

Recipe submitted by SparkPeople user DVILAND1.