Cashew Chicken Curry

Do embarrassing things often happen to you? Lately I've been wearing my clothes backwards. Yesterday I was halfway through my shift in the OR when I realized I had my scrubs on inside out! The big tag poking up in the back might have been a clue. Maybe that one I can blame on getting dressed at 4 am in the dark. But the week before I got dressed up for a meeting at the hospital and wore my sweater inside out too! Which I probably never would have noticed if a friend hadn't pointed it out. And that day I got ready well after noon. There was no excuse. While I find these blips rather hilarious, I'm hoping that this string of unfortunate dressing comes to an end. I'm not safe to leave the house. I need someone to check me over for fashion mishaps before going out.

What does this have to do with Indian food? Absolutely nothing. But at this moment I couldn't think of anything else to talk about! This curry is quick. It's easy. And it's really delicious. I lightened up the original recipe (in regards to fat and spice) by using half oil/half butter, boneless skinless chicken breast, a little less curry powder and cayenne, and nonfat Greek yogurt. And it was still creamy and rich. I loved the unusual use of cashews. Make to sure to add a few on top for crunch.

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
2 medium onions, chopped
2 large cloves garlic, minced
1 Tbsp. fresh ginger, minced
2 Tbsp. curry powder
1 tsp. salt
1 tsp. ground cumin
1/4 tsp. cayenne (adjust to taste)
1 1/2- 2 lbs. boneless skinless chicken breast, cut into bite-size pieces
28 oz. can crushed or diced tomatoes (I used fire-roasted)
1/4 cup fresh cilantro, chopped + extra for serving
3/4 cup roasted unsalted cashews + extra for serving
3/4 cup nonfat Greek yogurt
cooked brown basmati rice, for serving

DIRECTIONS
1. Heat olive oil and butter in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring to coat, for 2 minutes. Add chicken and cook, stirring to coat, for 3 minutes. Add tomatoes (and their juice) and cilantro and bring to a simmer, cover, and reduce heat to medium-low. Continue cooking, stirring occasionally, until chicken is cooked through, about 15-20 minutes.

2. Meanwhile, pulse cashews in a food processor until very finely ground. Once chicken has cooked through, stir in ground cashews and yogurt and simmer 5 minutes until slightly thickened. Serve over brown basmati rice with cilantro and cashews sprinkled on top.

Serves 6.

(Adapted from Gourmet)