Cashew Chicken Curry

This isn't a very accurate picture of the dish since I took the picture when I left the cashews out of the recipe when I was on a diet. But I promise that this is wonderful!!!

½ stick butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, minced
½ teaspoon dried ginger
2 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (leave out to avoid spice)
3 chicken breasts (boneless, skinless), cubed
1 (14.5-oz) can diced tomatoes
¼ cup fresh cilantro, chopped
¾ cup cashews (1/4 lb.)
3.4 cup plain yogurt or sour cream

Accompaniment: cooked basmati or jasmine rice
Garnish: fresh, chopped cilantro

Heat butter in a large skillet over moderately low heat until foam subsides. Cook onions and garlic, stirring, until softened (about 5 minutes). Add curry powder, ginger, 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 cooked through, about 15 minutes. Just before serving, pulse cashews in a food processor until finely ground, then add to curry along with yogurt or sour cream and simmer gently, uncovered, stirring until sauce is thickened about 5 minutes.

I love, love, love this dish and so will you.