Active Time

　　45 min

　　Total Time

　　1 1/2 hr

　　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.

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

Step 1

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:

Step 2

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.

　　Cooks' note:

　　Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.