cashew chicken curry

Do you like curry? I'm in love with the stuff, but as I was Googling recipes last night - it was not curry I entered, but "cashew chicken". I had cashews on hand and wanted to try something new. This is the recipe that caught my eye, mostly because the 3 C's: chicken, curry, and cashew, are all high on my list of foods I love... And, miraculously, I had all the ingredients!

Cashew Chicken Curry

1 Tbsp. unsalted butter
1 large onion, diced
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
1 – 3 tablespoons curry powder
1/2 - 1 teaspoon cumin
1/4 - 1/2 teaspoon cayenne pepper
1 tsp. kosher 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 next 4 ingredients (curry through 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 basmati rice.