Cook cashews, curry and fennel seeds in a dry skillet for two minutes stirring until fragrant.

Put into a blender and process until finely ground.

Put yogurt in a bowl along with. tomato paste, white wine vinegar, garlic and grated fresh ginger. Stir together and add cashew mixture and mix well.

In a large bowl combine two pounds boneless skinless chicken thighs, cut in one inch pieces with

the yogurt cashew sauce. Cover tightly and refrigerate overnight, or for several hours.

When you are ready to cook, put butter in a large skillet and melt over medium heat.

Add onion, cinnamon stick, cardamon.

Stir fry until onions are tender.

Then add cayenne, diced tomatoes plus juice and chicken broth.

Bring to a boil and cook for three minutes.

Put chicken and sauce into a large crock pot.

Add the tomato mixture and stir well.

Add salt and black pepper.

Cover crock pot and cook on high for three hours or five-six hours

on low.

Add in cream to the pot and stir well. Cover and cook on low for ten minutes.

Serve over rice. Garnish with fresh cilantro if desired.