1 2/3cupcoconut milkthis is 1 14 ounce can or heavy cream
1cupunsweetened plain greek yogurt or sour cream
Combine all spices and divide approximately in half. Dice chicken into bit-sized pieces and toss in one half of the spices, set aside.
Stir other half of spices into tomato sauce, set aside.
In a food processor or blender grind ¾ cup cashews and ¼ cup cilantro until they form a coarse powder like bread crumbs, set aside.
Heat oil in a skillet over medium heat. Add onions and ginger and sauté until soft, about 3-5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add chicken and sauté until browned, about 5 minutes. Add tomato sauce, turn heat down to low, and cover. Let simmer until chicken is fully cooked, about 10-15 minutes. Uncover, and stir in milk, yogurt, and ground cashews. Simmer on low until thick, about 20-30 minutes.
Sprinkle with extra cashews and cilantro before serving.