serves 6
time 0:45
difficulty moderate
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  1/2 stick 1/2 stick unsalted butter  
  1. heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides
  2. cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
  3. add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
  4. add chicken and cook, stirring to coat, 3 minutes.
  5. add tomatoes, including juice, and cilantro and bring to a simmer
  6. cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
  7. 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.
  8. garnish with chopped cilantro
  2 whole (medium) 2 whole medium onions (finely chopped (2 cups))  
  2 whole (large) 2 whole large garlic cloves (finely chopped)  
  1 tbsp 1 tbsp finely chopped peeled fresh ginger  
  3 tbsp 3 tbsp curry powder  
  2 tsp 2 tsp salt  
  1 tsp 1 tsp ground cumin  
  1/2 tsp 1/2 tsp cayenne  
  1 whole 1 whole (3 1/2- to 4-pound) chicken (cut into 10 serving pieces)  
14 1/2 oz 1 can 14 1/2 oz (1 can) diced tomatoes  
  1/4 cup 1/4 cup chopped fresh cilantro  
  3/4 cup 3/4 cup cashews (1/4 pound)  
  3/4 cup 3/4 cup plain whole-milk yogurt  
    chopped fresh cilantro