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1
Chop up the onion, garlic, ginger and tomato finely.
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2
Wash the chicken very well, pat dry and salt lightly.
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3
Heat oil in a frying pan, and stir-fry the onion, garlic and ginger until softened, about 2 to 3 minutes.
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4
When the onion is half translucent, add garam masala and mix well.
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5
Add the tomato and stir-fry until it has lost its cohesion and turned into a paste.
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6
This step is the key to making delicious curry.
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7
Add the tomato puree and vegetable stock (or soup stock cube dissolved in 250 ml of water) to the pan and mix in.
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8
Simmer over low-medium heat for 10 minutes, stirring up from the bottom occasionally.
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9
While the curry is simmering, heat oil in another frying pan and brown thicken.
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10
Pat the oil off the chicken with paper towels.
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11
Add cream, sugar and salt to the curry sauce, mix and bring to a gentle boil.
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12
Add the chicken to the sauce, cover with a lid and simmer for about 20 minutes over low heat until chicken is cooked through.
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13
Turn the chicken 2 to 3 times as it simmers.
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14
If you simmer the cashew nuts and raisins in the sauce too, it will become even more delicious.
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15
Serve while hot with rice or naan bread.
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16
It's delicious with a salad on the side as well.
