In a large nonstick skillet add 1 tablespoon of cooking oil and sear the chicken for 3 minutes on both sides. Pour in the leftover marinade in the end. Set aside.
Wipe the skillet clean and add 1 tablespoon of cooking oil and melt the butter over medium heat. Once melted add onion and cook until it starts to get golden brown.
Then add in spices, garlic, ginger and season with salt and pepper. Cook for 30 seconds-1 minute until the spices open up. Stir in tomato paste, tomato puree, stock, and honey.
Return the chicken and simmer in the sauce for another 5-10 minutes over low heat. Lastly, stir in coconut milk, and 1 tablespoon of butter and cook for 1-2 minutes. Don’t boil the coconut cream.