1/2 stick unsalted butter
1 finely chopped large onion
2-3 garlic cloves, finely chopped
1 tbsp. finely chopped and peeled fresh ginger
3 tbsp Madras curry powder
2 tsp. salt
1-2 tsp. ground cumin (depends how much you like it)
dash of cayenne pepper
1 (3 to 4 lb) chicken, cut into about 10 to 12 pieces
1 (14.5 oz) can diced tomatoes
1/4 cup chopped, fresh cilantro
3/4 cup cashews
3/4 cup plain whole-milk yogurt
Heat butter in a 5 to 6 quart wide heavy pot over moderately low heat until foam subsides. Then cook the onions, garlic, and ginger, stirring, until softened — about 5 minutes. Add curry powder, salt, cumin and cayenne and cook, stirring — about two 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 the cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to the curry along with yogurt and simmer gently, uncovered, stirring for about 5 minutes.
This would be delicious with basmati rice…