Cashew Chicken Curry

Great recipe from Food and Drink Autumn 2011.  If you don't have cashews just switch with Hazelnuts or Almonds.

3/4 cup roasted cashews
1/3 cup plain yogurt
1/4 cup roughly chopped cilantro
1 tbsp chopped fresh peeled ginger root
1 tbsp mild or hot curry paste
1 tbsp light brown sugar
1/2 tsp each salt and fresh cracked pepper
1 tbsp canola oil
1 kg chicken thighs
1/2 cup chicken broth

1. In a food processor or blender, blend cashews until finely chopped.  Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.
2. In a large skillet, heat oil over medium high heat.  Brown chicken thighs until very browned, about 4 minutes per side.  Scrape all of the sauce over the chicken with chicken broth.  Stir until blended, reduce heat to maintain a simmer and cover.  Cook until chicken is cooked through, about 15 minutes.  Let sit, covered for 10 minutes.  Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.