One-pan Butter Chicken With Cauliflower

1 tablespoon vegetable oil

8 chicken thigh cutlets, with skin on

1 brown onion, thinly sliced

½ (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

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METHOD

1. 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.
2. 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.
3. Spoon rice onto a platter. Top with chicken, vegetables and sauce. Sprinkle with cashew nuts and coriander.