Chicken Korma!

For the marinade:
1 garlic clove, minced
2 T. curry powder
1 T. ginger
1 T. cumin
1 lemon, juiced
1 1/2 c. yogurt
2 lbs. chicken breast, cut into cubes

For the sauce:
1 T. olive oil
1 onion, diced
3 garlic cloves, minced
1 jalapeno, minced
 2 T. curry powder
1 T. cumin
1 t. salt
1 t. pepper
28 oz. can whole tomatoes
1 c. chicken broth
3/4 c. cashews
1/4 c. heavy cream

Serve with:
2 c. rice simmered in 4 c. chicken broth

Mix together marinade ingredients and pour over the chicken.  Refrigerate while you make the sauce.  In a large pot, sauté the onion until soft.  Add the garlic and jalapeno and sauté one minute more.  Add the spices and cook for another minute.  Stir in the tomatoes and broth and cook while breaking the tomatoes up with a spoon.  Bring to a simmer and add the cashews.  Simmer for 15 minutes before transferring the mixture to a blender and pureeing.  Drain the chicken of the marinade and sauté in the now empty pot until golden brown.  Pour the finished sauce into the pan and add the cream.  Bring to a simmer and cook until the chicken is very tender, 20 minutes more.  Serve over cooked rice.