Chicken and brinjal stew

Heat 40 ml olive oil in a large, heavy-based pan and fry the brinjal slices in batches over high heat.
Add more oil as needed.
Drain on paper towels and set aside.
Add more oil to the same pan if necessary and fry the onions over medium heat for 5 minutes.
Add the
tomatoes, garlic and cumin and simmer for 2 minutes. Combine the flour and salt and coat the chicken strips (see “Useful hints”). Shake off the excess flour.
Heat more oil in a large saucepan and fry the chicken over medium heat until golden brown.
Remove the chicken and set aside. Add the apple vinegar to the saucepan and boil for 1-2 minutes stirring continuously.
Add the water, tomato and onion mixture, fried chicken
and thyme.
Cover the saucepan halfway and simmer for 20 minutes. Layer the
fried brinjal on top of the chicken mixture, cover the saucepan halfway and
simmer for another 20 mintues or until the chicken is tender.
Stir in the cashew
nuts just before serving and serve with pasta.