Quick-and-easy cheat’s butter chicken

• 50 g Woolworths Butter Chicken Indian Curry Paste
• 4 free-range chicken breasts 
• Olive oil, for frying
• 1 x 400 g can chopped tomatoes 
• ½ cup cream 
• 50 g butter 
• 2 T olive oil  
• Salt, to taste  

For the quick pickled red onions: 

• 2 red onions 
• 2 lemons, juiced 
• 1 t sea salt flakes 

For serving:

• Toasted cashew nuts 
• Woolworths Cumin Poppadums
• 2 x 250 g sachets Woolworths Readymade Basmati Rice 
• Fresh coriander 

1. Cut the chicken into bite-sized cubes. Pan-fry the chicken in a little olive oil until golden brown and cooked through. Remove from the pan and set aside.  
2. Add a little more olive oil to the pan and fry the butter chicken paste for 1–2 minutes. Add the tomatoes and simmer for 10 minutes. Add the cream and simmer for a further 5 minutes. Return the chicken to the pan and simmer for a further 5 minutes. Season to taste. 
3. Meanwhile, make the pickled onions. Thinly slice the onions and place them in a bowl with the lemon juice and salt. Leave to pickle for a few minutes. Pop the cumin poppadums into the microwave for 20 seconds until puffy and crisp to serve. 
4. Serve the curry with rice, toasted cashews and pickled onions. 

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