Ingredients

• 1/4 cup unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder or 3 tablespoons curry paste
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 8 boneless skinless chicken thighs or 8 boneless skinless chicken breasts
• 1 (14 1/2 ounce) can diced tomatoes
• 1/4 cup chopped fresh cilantro
• 3/4 cup cashews
• 1 cup coconut milk
• cooked basmati rice or jasmine rice, to accompany
• raisins or cashews, to garnish

Instructions

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.

2. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.

3. Add chicken and cook, stirring to coat, 3 minutes.

4. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.

5. Just before serving:.

6. Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.