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FILL a medium-sized pan with water and half of the vegetable stock cube and bring to a boil. COOK the rice according to the package, depending on the type of rice of your choice.
Meanwhile PEEL and finely chop the onion and garlic cloves. Keep the juice from the peaches for later use and CHOP the peaches in small pieces and 2 of the peaches into wedges for garnish.
REMOVE any excess muscles or fat from the chicken and chop them into bite-size pieces.
HEAT olive oil in the large skillet and sauté the onion and garlic for a few minutes. ADD the chicken pieces and cook on medium-high heat until the chicken starts to brown a bit.
ADD tomato paste and after another minute of cooking, POUR in the juices of the peaches along with the small pieces of peach. SET the wedges aside for garnish. ADD passata, ketjap, sambal, curry and the other half of the vegetable stock cube.
Let in simmer on low heat for about 10 minutes. You can choose to cook it a bit longer until you've reached the desired thickness. You can also reached the desired thicken by using cornstarch as a thickening agent.
ADD the cashew nuts to the sauce. DRAIN the rice, SEASON the sauce with pepper and salt and serve with the rice and peach wedges. Enjoy!