Chicken Tikka Curry with Rice
Serves 4, Prep 12 mins, Cook 23 mins
2 tblsps olive oil 750g chicken thigh fillets, trimmed, sliced 1 onion, halved, thinly sliced 1/ cup tikka paste
3 300ml tub light thickened cooking cream 250g punnet cherry tomatoes, halved 1 cup fresh basil leaves 1 cup basmati rice ½ cup frozen peas Toasted warm naan bread, to serve
1 Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in three batches. Cook, turning occasionally for about 2 to 3 minutes, or until browned. Remove. 2 Add remaining oil to pan with onion. Cook, stirring occasionally, over a medium heat for about 3 minutes, or until soft. Add paste. Cook, stirring for 1 minute. 3 Return chicken to pan with cream, tomatoes and 1/ cup water. Bring to
3 boil. Gently boil, stirring occasionally, for about 10 minutes, or until chicken is cooked. Sprinkle with basil leaves. 4 Meanwhile, cook rice in a large saucepan of boiling water for about 8 minutes, or until tender, adding peas in the last 2 minutes. 5 Serve curry with rice and warm naan.