Chicken Curry with Cashew Nuts

Prepare the marinade: combine the tomato puree, half the pressed garlic, half the crushed ginger, salt and the juice of a lime.

Cut the chicken into pieces and coat with the marinade

Place in the fridge

In a pan, brown the chopped onion, the rest of the garlic and ginger, the curry paste, the cumin and the paprika.  Cook for 5 minutes, stirring regularly.

Pour 1 glass of water and let evaporate.

Add the crushed tomato and cashews, 1 large glass of water, cover and simmer over low heat 20 min.

Meanwhile, heat 2 tbsp olive oil in a stove and sear the chicken on all sides. Set aside.

Pass the spicy sauce in a blender to obtain a smooth sauce and put it back in the pan with the chicken for 10 min.

Salt and pepper to taste

Finally add the soy cream and serve with fresh coriander and lemon juice.