Incredibly Easy Foolproof Tomato Chicken Curry

• 1 as much (to taste) Chicken
• 100 grams Plain yogurt
• 1 tbsp Curry powder
• 1 tsp Sugar
• 1 tsp Salt
• 1 as much (to taste) Grated garlic
• 1 as much (to taste) Grated ginger
• 40 grams Cashew nuts
• 3 tbsp Olive oil
• 1 as much (to taste) Grated garlic
• 1 as much (to taste) Grated ginger
• 1 tbsp Curry powder
• 1 Canned tomatoes
• 1 pinch Oregano Leaf
• 100 ml Fresh cream
• 1 more than 10 grams Butter
• 1 Salt
• 1 Sugar

1. Cut the chicken into bite-sized pieces.
2. Mix the A ingredients well, put in a plastic bag, and let rest overnight.
3. Put the cashew nuts in a blender and mix well, and add a little bit of water to form a paste.
4. You could use a wooden pestle instead.
5. Add the olive oil, garlic and ginger to a frying pan.
6. Cook on a low heat until fragrant.
7. If you prefer your curry spicy, add red chili pepper.
8. Add 1 tablespoon of curry powder, mix on a low heat for 2 minutes, and cook until fragrant, avoiding burning the mixture.
9. Open the canned tomatoes and pour in, then sprinkle in the oregano.
10. Mix with a wooden spatula.
11. Simmer for 4 to 5 minutes on a medium heat.
12. Add the chicken and sauce into the frying pan, and mix.
13. Add the cashew nut paste and simmer for 5 to 10 minutes on a low to medium heat.
14. Finally add the butter and fresh cream.
15. When it boils, season with salt and sugar and it's done.
16. If you prefer a richer taste, add more butter.
17. Serve in a dish, and pour fresh cream on top.
18. It goes well with cooked rice and naan bread, too.

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Taken from cookpad.com/us/recipes/150389-incredibly-easy-foolproof-tomato-chicken-curry (may not work)