Cashew Nut Chicken Curry

Directions

1. Rinse the chicken under cold water and then part dry. Cut into 1-inch cubes and place into a large bowl.
2. Add the 3/4 cup yogurt, turmeric powder and a sprinkle of salt to the bowl and mix well to combine. Place the chicken, covered, into the refrigerator to marinate for 1 hour.
3. Place 2-1/2 teaspoons of cashew nuts with the remaining 3 teaspoons of yogurt in a blender, and blend to make a thick paste.
4. In a large sauté pan, heat the olive oil over medium heat and add the cashew mixture. Sauté for 2-3 minutes until golden brown and then set aside.
5. Add the onions to the pan and sauté with the cinnamon stick for 5 minutes. Sprinkle in the chili powder with 3/4 cup of water and bring the mixture to a boil.
6. When the mixture boils, add the chicken and the yogurt marinade and bring to a simmer. Lower the heat, cover the pan and simmer until chicken is done, about 20 minutes.
7. Add the cashew mixture and cook for another 5 minutes. Spoon over white rice and garnish with the remaining cashew nuts and some chopped cilantro.