curry nut chicken

this is about as close as I can get to homemade butter chicken.  there are endless variations, too.

curry nut chicken
adapted from ??
yield: 4-6 servings / active time: up to 45 minutes / total time: up to 90 minutes (if you cut the chicken smaller and cook it through more before adding tomatoes, etc, your time can get down to 60 minutes...though the flavors aren't as thouroughly developed.  it'll still be awesome.)

ingredients
2 to 4 tablespoons unsalted butter (could use up to 3/4 cup, depending on your preferences)
2 cups onion, finely chopped
2 large cloves garlic, finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
4 1/2 tablespoons curry powder
1 1/2 to 2 teaspoons salt (do not use less than 1 1/2 teaspoons)
1 1/2 teaspoons ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder (note to self: when cooking for the Boy, use less)
4 boneless skinless chicken breasts, cubed
1 15-ounce can chickpeas, drained and soaked in water and/or lemon juice as long as possible
1 14.5-ounce can diced tomatoes
2 tablespoons (6 cubes) Trader Joe's frozen cilantro cubes, or up to 1/4 cup fresh cilantro, chopped
1/2 to 3/4 cup cashews or almonds
1/2 to 3/4 cup greek yogurt

optional 
diced potato or sweet potato; spinach; golden raisins; chopped nuts
accompaniment
cooked rice, quinoa, or couscous
garnish
fresh cilantro, chopped

directions
head butter in a large, wide, heavy pot or wok over moderately low heat, until foam subsides.  cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

add curry powder, salt, cumin, paprika, and chili powder.  cook, stirring, 2 minutes.

turn heat up to medium or medium-high.  add cubed chicken, chick peas, and potatoes if using, stirring to coat, and cook 3-7 minutes (depending on how quickly you'd like to eat...cook for fewer minutes if you've got the time to spare, more minutes if you don't)

add tomatoes, their juice, and cilantro and bring to a simmer.  cover and simmer gently, stirring occasionally, until chicken is cooked through and flavors have combined, 30-35 minutes.

just before serving, throw a couple handfuls of spinach and/or the raisins into the pot, if using.  pulse cashews or almonds in food processor until finely ground.  add finely ground nuts and yogurt to curry and simmer gently, uncovered, until sauce has thickened, about 5 minutes.  if you're counting on leftovers, scoop those out into storage container before this step.  then, when you're ready for leftovers, do this.  don't do it too early or things'll get soggy.  spoon over rice, quinoa or couscous.

note
curry, without yogurt and cashews or almonds, can be made up to 5 days ahead and cooled completely, uncovered, before chilling, covered.  reheat over low before stirring in yogurt and cashews or almonds.