Method

1. Heat oil in a large non-stick frying pan over a medium heat. Add onion and cook 5 minutes, stirring occasionally. Increase heat, add chicken and cook 5 minutes, until brown. Add garlic and curry powder and cook, stirring for 1 minute longer.
2. Add ginger, tomatoes and cream. Simmer for 10 minutes or until chicken is cooked through, stirring occasionally. Season with salt.
3. Meanwhile, squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 2 1/2 minutes (850W).
4. Top curry with coriander and cashews. Serve with rice and cucumber.