Chicken Curry with Cashews: Easy, $6.50

I may get voted off the island with this one, but I wanted to share it with you! This is one of my favorite Indian dishes. I didn't think I liked curry, but went out on a limb and enjoyed it, so give it a try...warning: it's spicy! 

Freezer Club instructions: reheat and serve over rice and garnish with cilantro; I serve with fresh fruit salad and broccoli.  I provided you with brown rice (not instant, so allow 45 min.)

Chicken Curry with Cashews

1/2 stick unsalted butter

2 medium onions, finely chopped (2 cups)

2 large garlic cloves, finely chopped

1 tbsp fresh ginger, peeled and finely chopped

3 tbsp curry powder

2 tsp salt

1 tsp ground cumin

1/2 tsp cayenne

1 (3.5-40lb) chicken, cut into 10 pieces (I use 1.5-2 lbs boneless chicken breast cubed)

1 (14.5 oz) can diced tomatoes

1/4 C cilantro

3/4 C cashews

3/4 C plain whole-milk yogurt (I use fat free and sometimes fat-free plain Greek yogurt)

Heat butter in 5 to 6 quart wide heavy pot over moderately low hear until foam subsides, then cook onions, garlic and ginger, stirring, until softened (about 5 min). Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 min. Add chicken and cook, stirring to coat, 3 min.Add tomatoes, including juice, cilantro, and bring to a simmer. Then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 min. (If making ahead see below)

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

Note: Curry, without yogurt and cashews, can be made 5 days in ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and cashews. 

(For freezer club, I took a chance and added it anyway, yikes! Hope it works out!)

Makes 4-5 servings