Curried Chicken with Cashews and Veggies

LUCY BURDETTE: Isn't it funny how you can think you don't like a certain food, but then a recipe comes along that tempts you to try it? And it turns out to be delicious? I felt that way about two things--curry and cashews. 

But today I'll share a recipe for a dinner that's not hard, spicy but not too spicy, and yummy: curried chicken with veggies and cashews!

Ingredients

2-3 Tbsp olive oil
2  cups chopped onions (about 2 medium)
2 garlic cloves, chopped
1 Tbsp fresh ginger, peeled and chopped
1 Tbsp curry powder
1 tsp salt
1 tsp ground cumin
1 pound chicken tenders, cut into chunks
4 large carrots, peeled and cut into rounds
3 small peppers, cut into strips
1 14 oz can diced tomatoes
1/4 cup chopped cilantro
3/4 cup cashews, ground
3/4 cup plain yogurt

Heat the olive oil, saute the onions, garlic, peppers, and ginger until soft (about 5 minutes.) Add the spices and salt and cook a few minutes more. Now add the chicken and cook about 3 minutes.  




Then add the tomatoes and carrots and cilantro and simmer for about 40 minutes. The dish can be made ahead and set aside at this point. (However, it will smell so good that you might have a hard time holding your people back.)




Add the cashews (ground in a food processor) and yogurt. Heat until hot and thick but not boiling. Serve over plain brown rice.    










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