Heat the butter in a large-sized frying pan over medium-high heat. Add the onion, ginger, and garlic and cook for about 8-10 minutes, until well-browned, reducing the heat if necessary.

While the onion cooks, place the spices in a small bowl.

Add the spices to the pan and cook for 1 minute to remove their raw flavor. Pour the can of tomatoes into the pan and scrape the bottom to remove any bits that are stuck to the pan.

Transfer the sauce to a blender and blend on high until smooth.

Return the sauce to the pan, add the chicken and water, and bring the sauce to a simmer. Reduce the heat to medium-low, cover the pan, and let the chicken cook for 10 minutes, until it is fully cooked.

Stir in the cream, almond butter, and coconut sugar. Season to taste with sea salt.

Serve with rice (and if you have it, naan) with some cilantro on top.