Butter chicken with baby spinach

INGREDIENTS:

• 20g butter
• 1 medium onion, finely chopped
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon chilli powder
• 750g chicken thigh fillets, excess fat trimmed, chopped
• 110g (2/3 cup) roasted cashews, finely chopped
• 1 x 410g can tomato puree
• 70g (1/4 cup) Greek-style yoghurt
• 50g baby spinach leaves
• Steamed white rice, to serve

INSTRUCTIONS:

• Step 1
  Heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garam masala, coriander, cumin, turmeric and chilli powder. Cook, stirring, for 1 minute or until aromatic.
• Step 2
  Add the chicken to the pan and cook, stirring, for 5 minutes.
• Step 3
  Stir in the cashew, tomato puree and yoghurt. Cook for 10 minutes or until the chicken is cooked through and sauce thickens slightly. Stir in the spinach. Divide the rice among serving dishes and top with the curry to serve.