Chicken Madras Curry with Chapati

1.In a small saucepan over medium-high heat, warm 1/4 cup ghee. Add shallots; fry until golden and crisp, 3-5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.

2.Add cashews to hot oil; fry until golden, 3-5 minutes. Transfer to plate. Set aside.

3.In an Indian wok or large fry pan over medium-high heat, warm 1 Tbsp. ghee. Add chicken; sauté until browned, about 5 minutes.

4.Add Madras curry sauce; stir to coat chicken. Reduce heat to medium-low; simmer until chicken is cooked through, 8-10 minutes.

5.Serve curry over steamed rice. Garnish with fried shallots, cashews, and cilantro sprigs. Pass chapati alongside.