Combine all marinade ingredients in a bowl, cover and allow to marinade for minimum 1 hour or overnight.
Melt butter in a fry pan over medium-high heat, add onion, garlic and ginger and sauté until onion is translucent.
Add the chicken to the fry pan and cook until lightly browned all over (doesn’t have to be cooked through). Reduce heat, add spices to the pan and cook for 1-2 minutes until fragrant.
Add the tomato passata and water, cover with a lid and simmer for 15 minutes until chicken is cooked through.
Add coconut cream, sugar and season with salt and pepper. Simmer for a further 5 minutes uncovered until sauce reduces.