Ingredients

2 teaspoons oil

2 (8 oz) boneless, skinless chicken breasts, cubed

3/4 tablespoon curry powder

3/4 tablespoon garam masala 1/2 teaspoon ground nutmeg

1/2 teaspoon cinnamon

3/4 onion, sliced in wedges

2 teaspoons crushed garlic

1 (9 oz) can chopped tomatoes, with juice

1 1/3 cups vegetable broth

9 ounces coconut milk

1 teaspoon smooth cashew butter (I use peanut butter - I don’t always have cashew butter in the pantry)

2/3 cup plain yogurt

salt to taste

If you don’t have Garam Masala, you can mix these spices to create your own blend:

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Preparation

  1. In a medium skillet, saute chicken pieces in 1 teaspoon of oil until fully cooked. Remove chicken from pan and allow to drain on paper towels.
  2. In a separate skillet, heat curry powder, garam masala, nutmeg, and cinnamon in remaining teaspoon of oil - and allow to cook a few seconds (it should sizzle, but not smoke), stirring occasionally.
  3. Mix in onion and garlic; increase temperature and saute until onion is near translucent.
  4. Add tomatoes and vegetable broth and bring to a simmer.
  5. Mix in coconut milk and peanut/cashew butter; cook 3 minutes.
  6. Stir in cooked chicken pieces and yogurt. Simmer 5 more minutes.

Serve over basmati rice, or with naans!