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Chicken Curry with Cashews

3 Tbsp. butter
2 medium onions, chopped
2 cloves of garlic, chopped
2 Tbsp. fresh ginger, minced
3 Tbsp. curry powder
1 Tbsp. ground cumin
2 tsp. salt
1/2 - 1 tsp. cayenne pepper
1/4 cup (or more) fresh cilantro (coriander), chopped
1 (15 oz.) can diced tomatoes
4 large chicken breasts, cut into 2 in. pieces (about 1-1/2 pounds)
3/4 cup cashews
3/4 cup plain whole-milk yogurt

Heat butter in a large pan. Saute onions, garlic and ginger until softened. Add curry powder, cumin, salt and cayenne. (We used 1/2 tsp cayenne and thought it could've been hotter.) Cook 2-3 minutes or until fragrant. Add chicken and stir to coat with the spices. Add tomatoes with their juice and half the cilantro. Cover and simmer until chicken is cooked through, about 20-25 minutes. When chicken is cooked through, this dish can be refrigerated several days. Reheat on the stove before the next step.

Just before serving: using a food processor, finely grind the cashews and add them to the chicken. (We don't have one of those here in our small Parisian kitchen, so we put the nuts in a ziploc bag and smashed the hell out of them with a heavy skillet. It won't get them very finely ground, but it works.) Stir in the yogurt and remaining cilantro. Stir over low heat until slightly thickened. Serve over basmati rice. Serves 4.