Heat the clarified butter in a casserole dish set over a medium heat. Sweat the onion, garlic, ginger and chilli for 8-10 minutes until soft, stirring occasionally. Add the diced chicken breast, ground spices and seasoning. Stir well and cook for a further minute. Add the milk and sultanas and bring the mixture to a simmer over a moderate heat. Reduce the heat and simmer the chicken for 15-20 minutes until cooked through, with no pink showing.
Meanwhile, pulse the cashews in a food processor until finely ground. Add to the chicken and stir well. Remove from the heat and adjust the seasoning if necessary. Spoon into terracotta serving bowls when you are ready to serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.