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Cashew Chicken Curry

1 Tbsp butter
1 large onion, diced
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2 Tbsp curry powder
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt
1 lb chicken breasts, cut in bite-size pieces
29 oz canned diced tomato
1 lb carrots, diced
8 oz sliced mushrooms
1/4 cup chopped fresh cilantro
1/4 cup ground cashews
1 cup nonfat yogurt
1/2 cup light coconut milk
8 oz frozen peas

Melt the butter in a Dutch oven on medium high. Add the onion, garlic and ginger and cook until soft. Stir in the curry, cumin, cayenne pepper, and salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro.

Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.)

Stir in remaining ingredients and heat through but do not boil, about 5 minutes. Serve over rice.

Hands-on time: 35 minutes Time-to-table: 90 minutes Makes 11 cups