Cashew Chicken Curry

I started with this recipe for Chicken Curry with Cashews from Epicurious.com, but then started to modify the ingredients

* 1/2 stick (1/4 cup) unsalted butter
* 2 medium onions, finely chopped (2 cups)
* 2 large garlic cloves, finely chopped
* 1 tablespoon finely chopped peeled fresh ginger
* 3 tablespoons curry powder
* 2 teaspoons salt -- I used garlic salt
* 1 teaspoon ground cumin
* 1/2 teaspoon cayenne
* 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
* 1 (14.5-ounce) can diced tomatoes -- I used tomato paste since I don't like the texture of tomatoes. Odd, I know.
* 1/4 cup chopped fresh cilantro
* 3/4 cup cashews (1/4 pound)
* 3/4 cup plain whole-milk yogurt


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

Saute onions, garlic, and ginger,
in butter, in a wok.  (note to self: am I able to cook anything w/out a wok?)

Add curry, garlic salt,
cumin, paprika and cook, stirring.

Add chicken, chopped mushrooms, 1/2 a potato, cilantro and stirfry.

Then add tomato paste and yogurt, simmer until it looks like curry.

Serve over rice!

Via Chicken Curry with Cashews Recipe at Epicurious.com