Curried Chicken With Tomatoes and Nuts

• 2 skinless chicken breasts, diced
• 2 tablespoons peanut oil
• 2 onions, chopped
• 1 teaspoon sugar
• 1 teaspoon finely chopped ginger
• 13 cup musaman curry paste
• 1 (400 ml) can light coconut cream
• 1 12 tablespoons plain flour
• 2 tablespoons water
• 2 tomatoes, chopped
• 14 cup cashews or 14 cup peanuts, chopped (I prefer the cashews)

1. Heat oil in a large saucepan or wok; cook onion, sugar and ginger over medium heat for about 4 minutes or til onion has softened.
2. Stir in curry paste for about 2 minutes; add chicken, cook til lightly browned.
3. Add coconut cream; simmer, covered, for about 30 minutes.
4. Blend flour with water; stir into curry over high heat til mixture boils and thickens.
5. Add tomato, stir til hot.
6. Serve onto bed of steamed rice; sprinkle with nuts.

chicken breasts, peanut oil, onions, sugar, ginger, curry, light coconut cream, flour, water, tomatoes, cashews

Taken from www.food.com/recipe/curried-chicken-with-tomatoes-and-nuts-95800 (may not work)