450 g (about 2 large) chicken breasts, cut into 1-inch (2 ½ cm) chunks
Kosher salt to taste
Freshly ground black pepper
2 yellow onions, diced
3 tablespoons (45g) grated ginger
3 cloves garlic, crushed
½ serrano pepper, seeded and finely chopped
1 tablespoon (15g) garam masala
1 teaspoon (4g) ground turmeric
1 teaspoon (4g) ground coriander
1 teaspoon (4g) ground cumin
¼ tsp (1g) chili powder
¼ tsp (1g) fenugreek powder, optional
4 cardamom pods, crushed, seeds reserved and pods discarded
1 jar (720ml) tomato passata
¼ cup (60ml) water
¼ cup (60g) chopped cashews
1 cup (236ml) coconut milk
1 tablespoon (15g) brown sugar
Heat 1 tablespoon (15g) ghee in a large saucepan over medium-high heat. Add chicken, season with salt and pepper and cook, turning occasionally, until golden brown on all sides, about 5 to 7 minutes. Remove to a plate and set aside.
Heat remaining ghee over medium heat, add onions and cook until softened, about 5 minutes. Add ginger, garlic, serrano pepper and spices. Cook, stirring frequently until fragrant, about 5 minutes. Add passata and water; bring to a boil. Reduce heat and simmer for 15 minutes.
Transfer sauce to a blender; with cashews. Blend until smooth.
Return sauce to pan, stir in the coconut milk and sugar. Season with salt and pepper. Add chicken and simmer until chicken is cooked through, about 10 minutes. Serve with rice.