Cooked with butter, cashew nut butter, tangy passata and plenty of spices, this chicken curry is rich, indulgent and ready in less than an hour
Prep:15 mins
Serves 4
25g butter1 onion, halved and finely sliced4 skinless chicken breasts, cut into chunks2 tbsp garam masala3 garlic cloves, crushed1 tbsp finely grated ginger500g passata2 tbsp cashew nut butter50ml double creamhandful coriander, choppedcooked rice, to servewilted spinach, to serve
STEP 1Heat the butter in a large pan and fry the onion over a medium heat for 5 mins until soft. Add the chicken and continue to fry until turning golden brown. Add the garam masala, garlic, ginger and passata. Leave to simmer, uncovered, for 20 mins.STEP 2Just before serving, stir in the cashew nut butter and cream, season to taste and serve scattered with coriander, and with the cooked rice and wilted spinach on the side.
