Ingredients

• 4 bonesless, skinless chicken breasts
• 1/4 cup plus 2 tablespoons plain yogurt
• 2 tablespoons freshly squeezed lime juice
• 2 garlic cloves, crushed
• 2-inch piece of ginger root, minced
• 2 tablespoons medium or hot curry paste
• 1 tablespoon paprika
• 1/4 cup plus 1 tablespoon ghee or oil
• 1 onion, quartered and layers separated
• 1 red bell pepper, deseeded and chopped into bite-size pieces
• 1 green bell pepper, deseeded and chopped into bite-size pieces
• 1/3 cup cashews (salted or unsalted)
• 1/4 cup water
• 1/4 teaspoon salt (or salt to taste)
• snipped chives or green onion tops (for garnish)

Directions

Cut chicken breasts into 1/2-inch-wide by 1/4-inch-thick strips (2-3 inches long) and place in a medium mixing bowl. Add yogurt, lime juice, garlic, ginger root, curry paste and paprika and stir until thoroughly combined.

Heat ghee or oil in a large skillet. Add onion, red and green bell peppers and cashews and stir over a moderate heat for 2 minutes. Remove vegetables from the skillet and reserve.

Place chicken mixture in skillet and stir-fry for 4-5 minutes until well sealed and cooked through.

Stir in water, then return vegetables to the skillet. Reduce the heat and cook for 2 minutes more. Serve immediately. Garnish with chives or scallion tops if desired.