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.
2. 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.
3. 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.
4. Serve with basmati rice. Garnish with Cilantro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 188 (49%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 127.1mg||39 %|
|Sodium 144.6mg||5 %|
|Potassium 602.5mg||16 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 10g|
|Protein 36.7g||52 %|
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Calories per serving: 380
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