Cashew Chicken Curry

CASHEW CHICKEN CURRY

3 Weight Watcher points

• 1 tablespoon unsalted butter
• 1 large onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 – 3 tablespoons curry powder 
• 1/2 - 1 teaspoon cumin
• 1/4 - 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 pound chicken thighs or breasts, cut in bite-size pieces 
• 29 ounces canned diced tomato
• 1 pound carrots, diced
• 8 ounces sliced mushrooms
• 1/4 cup chopped fresh cilantro
• 1/4 cup ground cashews
• 1 cup nonfat yogurt
• 1/2 cup light coconut milk
• 8 ounces frozen peas
• 
  
• Melt the butter in a Dutch oven on medium high. Add the onion, garlic and ginger and cook until soft. Stir in the next 5 ingredients (curry through salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro. Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.) Stir in remaining ingredients and heat through but do not boil, about 5 minutes. Serve over basmati rice.

Monday

Egg-white omelette= 1 point
toast w/spread & jam= 3 points

yogurt= 4 points

Smart Ones pasta= 4 points

Triscuits & salsa= 3 points

Cashew Chicken Curry & jasmine rice= 7 points

ice cream= 2 points

extras= 3 points

pop corn= 1 point

TOTAL= 28 points