Chicken Curry with Cashews

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 0.3 pound cashew pieces 
• 0.5 teaspoon cayenne 
• 3.5 pound meat from a rotisserie chicken cut into 10 serving pieces
• 6 servings garnish: cilantro fresh chopped
• 6 servings jasmine rice cooked
• 3 tablespoons curry powder 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh peeled finely chopped
• 2 large garlic cloves finely chopped
• 1 teaspoon ground cumin 
• 2 cups onions finely chopped
• 2 teaspoons salt 
• 0.8 cup whole-milk yogurt plain
• 0.3 cup butter unsalted

Equipment

• food processor
• pot

Directions

1. Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
2. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
3. Add chicken and cook, stirring to coat, 3 minutes.
4. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)
5. Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
6. Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.