Heat large skillet or saucepan over medium heat, add the oil, butter and onion and cook until lightly golden, about 3-4 minutes. Add the spices and garlic and stir until fragrant. Add the cubed chicken to the onion mix and cook, stirring, until seared all over, 4-5 minutes. Add tomato passata to seared chicken and allow to simmer for 8-10 minutes. Add coconut cream and heat through, stirring occasionally. Season with salt and pepper to taste.
Meanwhile, place another saucepan with 500ml of water on the stovetop and bring to the boil for the basmati rice. Add rice to boiling water and cook to your liking.
Serve the chicken over the rice.
