In a large bowl, combine all the ingredients. Add the meat and toss to coat thoroughly in the spice mixture. Set aside.
In a small food processor or coffee grinder, finely chop the cashews. Set aside.
In a large skillet or large saucepan, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
In the same skillet, brown the onion with the pepper. Add oil, if needed. Add the garlic, ginger, and tomato paste. Cook for 1 minute. Return the chicken to the skillet. Add the cashews and the remaining ingredients. Bring to a boil. Cover and simmer gently for about 20 minutes, stirring frequently.
Serve over basmati rice.
Traditionally, red food colouring is added to this recipe.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.