Cashew Butter Chicken

This has to be the easiest chicken curry recipe ever. It is so straight forward to cook and is very tasty. I first recieved this recipe from a dear friend who could give any great cook a run for their money.. I have tweaked the recipe to suit my palate which is hot and spicy, but it can be altered according to your own taste buds. This is my seven year old's favourite meal, which he gets every now and then due to the high fat content, but what's a chicken curry if it's not creamy and decadent.

3-4 medium chicken breasts, skin off, cut into 3cm pieces
2 medium onions, diced
80-100g ghee or butter
2-3 cloves garlic, crushed
2-3 tablespoons tandoori paste (sharwoods brand)
1 large tablespoon ground coriander
3/4 tsp ground nutmeg
1 cup roasted and ground cashews
500-600mls cream
3 tablespoons coconut cream

Heat a heavy based saucepan on medium heat and add the ghee or butter. Add the onions and garlic and cook until soft and starting to brown. Add the tandoori paste, coriander and nutmeg and cook until fragrant. Place the chicken in the onion mixture and cook for 2-3 minutes, stirring. Add the cream, cashews and coconut cream to the chicken and bring to the boil. Turn the mixture down to low and cover. Stir frequently to avoid the mixture sticking and burning and cook for 35-40 minutes. Serve with some steamed jasmine rice or a pilau rice.
This would also be great with the paneer cheese for a vegetarian option if you so desire.
Have fun!