1/2 cup raw cashews
2 1/2 pounds boneless skinless chicken thighs chopped into 2-inch cubes
2 cups tomato puree
1/2 medium yellow onion chopped
2 cloves garlic minced
2 1/2 tablespoons garam masala
2 teaspoons sea salt
1 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh cilantro for garnish
Place the cashews in bowl and cover with water. Cover with a towel or plastic wrap and set aside.
Place the chicken, tomato puree, onion, garlic, garam masala, salt, ginger, paprika, and cayenne pepper in a slow cooker. Cover and cook on low for 6 hours.
When the chicken is just about done cooking, drain the cashews and place them in a blender. Add 1/4 cup of fresh water and blend the cashews into a smooth cream. Stir the cashew cream into the chicken right before serving and garnish with the cilantro.