20min Butter Chicken Curry

SERVES 2-3

INGREDIENTS

• 600g chicken thigh

• 2 heaped tbs Butter Chicken Paste - I use Patak's Original

• 4 heaped tbs Plain or Greek Yoghurt

• 2 garlic cloves

• 1/2 c cherry tomatoes

• 2 tsp olive oil

• 1/4 cup water

• 1 cup uncooked basmati or jasmine rice

• Side serve of vegetables of choice. I used 1 capsicum and two handfuls of green beans.

• Optional coriander and spring onions

METHOD

1. Dice chicken into desired pieces.

2. Add Butter Chicken Paste, 2 tbs yoghurt and garlic gloves. Stir to combine.

3. Add rice to pot or rice cooker and prepare as per packet instructions.

4. Add oil to a hot pan and add the chicken mixture. Cook on high until chicken is sealed.

5. Reduce heat. Add tomatoes, remaining yoghurt and water. Stir to combine and continue to simmer.

6. Option to add a serve of vegetables. I chopped capsicum and green beans. Fry off for ~3 mins in olive oil and add a pinch of salt.

7. Serve curry with rice and vegetables. Option to sprinkle with coriander and diced spring onion.