Submitted by: Jim from Madison, Wisconsin
Yield: 1 1/2 Quarts
In a large saucepan heat the oil until it is hot, and add the cashews. Let the cashews cook for about a minute, but do not let them brown. Add the curry powder, and cook in the oil with the cashews for another minute. Then, add the onions and jalapeño pepper. Reduce heat and let simmer until the onion is translucent.
Reduce the heat to low, and add the diced tomatoes, salt, water, yogurt and chicken breast.. As the mixture warms, stir regularly, until the yogurt and tomatoes blend. Increase the heat a bit, and add the sliced sweet potato. Continue to heat until the sauce starts to bubble, and then let it simmer for about 15 minutes. Remove from heat and allow the curry to rest a few minutes before serving.
Serve over rice – basmati works well, as does coconut rice.
For a milder curry, cut the jalapeño pepper into coarse pieces and remove from the mixture before adding the tomatoes, water, yogurt, etc. If possible, soak the sweet potato in cold water for about 20 minutes before slicing—this will allow it to rehydrate a bit, and not absorb the water in the curry. If possible, make the curry a day in advance, and refrigerate overnight. The next day, the flavors will have blended a bit.