Method

Prep

• Make or weigh out spice blend
• Cut chicken into ~2″ chunks
• Place the chicken pieces in a medium mixing bowl
  • Drizzle with oil and add half the spice mix
  • Use your hands to make sure the chicken is thoroughly coated
  • optional: Refrigerate the spiced chicken pieces until ready, up to 12 hours
• Dice onion into large pieces (~1″)
• Peel garlic
• Peel ginger and mince finely
• Make cashew cream

Make the curry

• Melt butter in a large nonstick skillet
• Add the chicken and cook until it's nicely browned
• Transfer the browned chicken back to the mixing bowl
• Add a chunk of butter, the onion, rest of the spice mix, crushed garlic, ginger, and tomato paste and cook on high heat until the onions start to soften
• Add the chicken broth and bring to a simmer
• Add the chicken back in along with the cashew cream
• Simmer on medium until the chicken is as cooked as you want and the sauce is the right texture (~15–20 minutes)
• When ready, stir in green onions and lime juice
• Taste and adjust seasoning