Chicken Curry with Cashews

Always love a good chicken curry!  This doesn't take long at all to prepare (less than 30 minutes) and isn't insanely spicy. 

4 chicken breast, cut into 1/2" slices
2 tablespoons olive oil
1 onion, chopped
1 cup chicken broth
1 cup coconut milk (lite or regular)
1 teaspoon sugar
1 teaspoon rice vinegar
1 teaspoon fish sauce
1 tablespoon fresh ginger, grated
1 tablespoon garlic, chopped
1 teaspoon curry powder
1 dried red chile, chopped
1/3 cup fresh cilantro, chopped
1/4 cup dry-roasted salted cashews

Brown the chicken slices in a large, heavy-bottom saucepan.  Add the onion, ginger and garlic.  Once the onion is soft, add the curry powder and chile.  Add the chicken broth, coconut milk, sugar, rice vinegar and fish sauce to the pan.  Bring to a boil and then simmer for 15 minutes.  (Make your rice now!) 

Add the fresh cilantro and cashews to the curry before serving.  Serve over a bed of rice.