• Soak cashews in 1/4 cup boiling water for 15 minutes.

  • Heat oil in a skillet over medium-high; add onion, ginger and garlic. Cook 3 minutes. Stir in curry powder, turmeric and chicken. Cook 3 minutes. Stir in broth, tomato sauce and salt; simmer 3 minutes.

  • In a food processor, blend cashews, soaking water and yogurt. Blend cornstarch with 1 tbsp water; add to skillet. Stir in cashew mixture and cook 2 minutes. Serve with basmati rice.

Nutrition Facts

496 calories; 16 g total fat; 80 mg cholesterol; 669 mg sodium. 53 g carbohydrates; 36 g protein;