- Preparation and cooking time
- Serves 4
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
- STEP 1
Heat 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 2
Just 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.