Instructions: Heat the oil in a large saucepan. Add the chicken. Cook over a moderately high heat until brown. Remove the chicken and set aside.

Drain most of the fat from the pan. Add the onion to the pan. Cook for 2-3 minutes, then stir in the garlic, curry powder, garam masala, ginger and rice. Cook, stirring, for a further 1-2 minutes.

Add the soup mix, water, tomatoes and red pepper. Bring to the boil, stirring.

Add the chicken. Cover the pan. Cook over a low heat for 10 minutes.

Stir in the peas. Cover and cook for a further 5-8 minutes or until the rice is tender and the liquid is absorbed.

Serve sprinkled with cashew nuts if desired.

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