Chicken Curry with Cashews

so very yum yum

1/2 stick unsalted butter
2 medium onions, chopped
2 large cloves o'garlic, chopped
1 Tbs fresh ginger, peeled and grated
3 Tbs curry powder
2 tsp salt
1 tsp ground cumin
1/2 teaspoon cumin
1/2 tsp cayenne (or more if you dare)
4 chicken breasts cut up to biggish chunks
1 (14.5 oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup unsalted cashews
3/4 cup plain whole-milk yogurt

Heat butter in 5-6 quart pot until foam subsides, then add onion, garlic, and ginger. Stir while they soften, about 5 minutes. Add cury 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 cooke through, about 40 minutes.

Just before serving:
pulse cashews in a food processor until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Serve with jasmine or basmati rice.