Step 1

Prepare the ingredients.

Step 2

Cut the ginger into minced pieces.

Step 3

Mince the garlic.

Step 4

Finely chop the onion.

Step 5

Dice the tomatoes.

Step 6

Cut boneless chicken thighs into mouth-sized pieces.

Step 7

Ground cashews into crumbles.

Step 8

Pour salad oil into the pan, add ginger, garlic, onion.

Step 9

Stir-fry for 2 minutes until the onion is charred.

Step 10

Add diced tomatoes.

Step 11

Stir-fry the tomatoes until soft and mushy.

Step 12

Add Indian curry spices.

Step 13

Add the chopped cashew nuts.

Step 14

Stir-fry until fragrant.

Step 15

Pour in 300 ml of water.

Step 16

Add the chicken pieces and add 1 tsp salt to taste.

Step 17

After cooking for 15-20 minutes, the soup thickens.

Step 18

Pour in the whipped cream and bring to a boil.

Step 19

Strong Indian curry flavor, a bowl of white rice, the taste is amazing!