Step 1

Place the chicken, 2 teaspoons curry powder, 2 teaspoons garam masala, 1/4 teaspoon salt, and 2 tablespoons vegetable oil in a zipper-close bag. Press out the excess air, seal the bag, and massage the spices into the chicken.

Step 2

Heat a grill pan over medium-high heat; once hot, place the chicken breasts on the pan. Cook 6-8 minutes per side until golden brown and cooked through. Transfer to a cutting board and cut into bite-sized pieces.

Step 3

While the chicken is cooking, place the onion and tomato in the bowl of a blender and process until pureed. Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat, then add the onion-tomato mixture and allow to simmer for 5 minutes. Stir in the spices and sugar.

Step 4

Place the cashews and water into the same blender bowl and puree. Transfer the mixture to the saucepan, and add the coconut milk and yogurt. Simmer for an additional 5 minutes over medium.

Step 5

Turn the heat down to low and add the cooked chicken pieces. Simmer for 5 minutes until warmed through.

Step 6

Serve with basmati rice and warm naan bread.