Preparation
Step 1
For the curry, heat the butter in a heavy-bottomed saucepan. Cook the onion, garlic, ginger, and chili for 4-5 minutes until starting to caramelize. Add the spices and cook for 1 minute, then stir in the tomato paste and cook for 1 minute more. Pour in the passata and 400ml water.
Step 2
Bring to a boil then reduce the heat to medium and cook for 20-30 minutes, or until the sauce is the consistency of cream. Stir in the coconut cream and chicken. Leave to heat through over low heat for 5 minutes.
Step 3
Meanwhile, make the rice. Heat 1 tbsp ghee in a saucepan set over medium-low heat. Cook the onions until slightly softened then stir in the cashews and cook for 2-3 minutes, or until golden.
Step 4
Add the rice, mix well and cook for 1 minute until heated through. Season and keep warm.
Step 5
Combine the yogurt, mint, lime zest and juice in a bowl. Season with salt and black pepper and keep in the fridge until needed.
Step 6
Garnish the curry with the coriander and cucumber, if you like, and serve with the cashew rice and mint yogurt.
