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.
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.
Serve over jasmine rice.
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 5|
|Calories from Fat: 275 (70%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 78.8mg||24 %|
|Sodium 186.3mg||6 %|
|Potassium 494.4mg||13 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 12.5g|
|Protein 17.4g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 392
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