Chicken curry with tomato and cashew nuts à la Siri

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 2 garlic cloves
• 10 g fresh ginger
• 80 g cashew nuts
• 300g basmati
• 2 tbsp oil (sesame oil)
• 1 tbsp tomato paste
• 200 ml vegetable stock
• 2 tsp curry paste, red
• 500 g tomatoes
• 1 lemon(s)
• salt and pepper
• 1 bunch of coriander leaves
• Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the chicken breast fillets, pat dry, and remove any skin if necessary. Then cut the fillets into strips with a sharp knife. Peel and finely chop the garlic cloves and ginger. Roast the cashews in a pan without fat until light brown. Set the nuts aside. Cook the rice in salted water for about 25 minutes. Heat the sesame oil in a deep pan. Fry the chicken, garlic, and ginger for about 4 minutes. Add the tomato paste, fry briefly, and then deglaze with the vegetable stock. Add the curry paste and simmer for a further 5 minutes. Wash the tomatoes, dice them, and add them to the curry. Squeeze the lemon and carefully season the curry with the juice. Season with salt and pepper. Wash the coriander and shake dry. Pluck the leaves from the stems and chop roughly. Stir the herbs and cashews into the curry and serve immediately with the rice.