Cut the chicken into bite-sized pieces. Mix the "A" ingredients well, put in a plastic bag, and let rest overnight.
Put the cashew nuts in a blender and mix well. Add a little bit of water to form a paste. You could use a wooden pestle instead.
Add the olive oil, garlic, and ginger to a frying pan. Cook over low heat until fragrant. If you prefer your curry spicy, add red chili pepper.
Add 1 tablespoon of curry powder, mix over low heat for 2 minutes, and cook until fragrant, avoiding burning the mixture.
Open the canned tomatoes, add to the pan, then sprinkle in the oregano. Mix with a wooden spatula. Simmer for 4 to 5 minutes over medium heat.
Add the chicken and sauce into the frying pan and mix.
Add the cashew nut paste and simmer for 5 to 10 minutes over low to medium heat.
Finally, add the butter and fresh cream. When it boils, season with salt and sugar and it's done. If you prefer a richer taste, add more butter.
Serve in a dish and pour fresh cream on top. It goes well with cooked rice and naan bread, too.
Story Behind this Recipe
I wanted to make an Indian curry that tasted like the real thing!
The trick to getting it to taste just like restaurant curry seems to be adding cashew nuts. It's also yummy without them, but definitely more delicious with. Today I wanted to make a light meal using refreshing tomatoes, so I came up with this.