Chicken Curry with Rice

Add rice to boiling salted water and cook according to package instructions.

Pat meat dry and cut into bite-sized pieces.

Peel onion and slice into wedges.

Heat oil in a large pot and brown the chicken, turning it over regularly.

Add onion and brown briefly.

Sprinkle with curry, brown while stirring, then add stock.

Add peanut butter, stir, bring to a boil and simmer for about 10 minutes.

Wash, trim, and slice the tomatoes.

Add the tomato slices to the chicken about 5 minutes before the end of the cooking time and cook.

Season with salt and curry powder, if desired.

Roughly chop the cashews and toast them in a dry pan. Serve the rice and curry in small bowls, sprinkled with cashews.

Tip: Wash the basmati rice thoroughly before cooking to remove excess starch from the surface of the rice.