Step 1

Make your marinade first by crushing the ginger and garlic into a paste. Combine it with the paprika, soy sauce and salt. Pour it into a bowl or a bag and add the chicken. Rub the chicken down with it. Marinade at least 1 hour.

Step 2

Next, beat the egg in a wide bowl and stir in the corn starch and water to form a slurry. If needed, add a bit more water.

Step 3

Heat 3 tablespoons vegetable oil in a large pan.

Step 4

Dredge the chicken through the corn starch mixture, then fry the pieces in the oil until they crisp up, about 6-7 minutes. Remove the chicken and set aside for now.

Step 5

Drain about half of the remaining oil from the pan, then add the onion, peppers and cashew nuts. Cook them down about 5 minutes to soften.

Step 6

Add the garlic and ginger and cook another minute.

Step 7

Stir in the tomato sauce, soy sauce, chicken stock, paprika, garam masala and sugar. Add salt and pepper to your personal tastes.

Step 8

Cook, stirring often, over high heat, about 10 minutes, or until the sauce reduces. If it gets too thick, add a bit more stock.

Step 9

Add in the cooked chicken and cook another couple of minutes, until the chicken is heated through and coated.

Step 10

Garnish and serve!