Cook rice according to directions.

While rice is cooking chop up onion, garlic cloves and cube chicken set aside.

In a medium pot add 1 Tbsp oil heat on medium heat for about 1 minute. Add onion and garlic cook for 2 minutes till starts to brown.

Add in seasonings and cashews cook till fragrant about 30 seconds and turn heat to medium low.

In small container add water and tomato past whisk together till combined.

Pour into pot and combine creating a thick sauce, about 1 minute.

Add spinach and gently stir to combine, cover, and raise heat to medium. Occasionally remove lid, stir, and cover again until most spinach is wilted about 2 minutes.

Once done take off lid and pour into a blender and blend till smooth set aside.

In the pot (on medium heat) add 1 Tbsp oil and chicken cook for about 5 minutes till chicken is almost completely cooked through.

Add spinach mixture back into pot and combine. Cook for another 3 minutes to allow the flavors to meld and chicken to finish cooking. Stir in coconut cream and serve over basmati rice.