Curried Chicken With Tomatoes And Nuts

This is a real favourite in my home, a lovely warm curry that i normally serve with steamed rice, chanai roti and mango chutney. It makes a great dinner party dish as it is sooo easy to make and everyone loves it. My english mum is very anti-curry and she not only asked for the recipe but made it for herself and some girlfriends a few days later. (although she did decide she didn't really need to measure the curry paste (!!) so her curry was about 3 times as hot as mine)! . The tomatoes add a really nice touch. This is based on a woman's weekly recipe.

Steps

Heat oil in a large saucepan or wok.

Cook onion , sugar and ginger over medium heat for about 4 minutes or til onion has softened.

Stir in curry paste for about 2 minutes.

Add chicken , cook til lightly browned.

Add coconut cream.

Simmer , covered , for about 30 minutes.

Blend flour with water.

Stir into curry over high heat til mixture boils and thickens.

Add tomato , stir til hot.

Serve onto bed of steamed rice.

Sprinkle with nuts.

Ingredients

skinless chicken breasts, peanut oil, onions, sugar, ginger, curry paste, light coconut cream, plain flour, water, tomatoes, cashews