- 1 tablespoon vegetable oil
- 8 chicken thigh cutlets, with skin on
- 1 brown onion, thinly sliced
- 1/2 (500g) cauliflower, cut into florets
- 375g Passage to India Butter Chicken Simmer Sauce
- 2 tablespoons light thickened cream
- Steamed basmati rice, to serve
- Roasted salted cashews, roughly chopped, to serve
- Coriander sprigs, to serve
| - Heat oil in a large non-stick frying pan over medium heat. Add chicken pieces and cook for 10 minutes or until browned on all sides. Transfer to a plate. Drain excess fat and discard
- Add onion and cauliflower to pan and cook for 5 minutes or until softened. Pour Passage of India Butter Chicken Simmer Sauce over vegetables and bring to a simmer. Return chicken pieces to pan, coating well with sauce. Cover pan, reduce heat and simmer for 20 minutes or until chicken is cooked through. Stir through cream just before serving
- Spoon rice onto a platter. Top with chicken, vegetables and sauce. Sprinkle with cashew nuts and coriander
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