30 MINUTE BUTTER CHICKEN

INGREDIENTS
1 large onion sliced
500g diced chicken thigh fillets
50g Island Curries Tandoori paste •1/2 can tomatoes or 2 tbs tom paste •potato & pumpkin
fresh coriander
1 tbsp butter pieces
2 tbs thick cream
INSTRUCTIONS
Brown the onion with 1 tbsp oil in a hot pan.
Add chicken and 50g Island Curries Tandoori paste and stir for about 10 minutes until cooked and simmering.
Add chilli powder to taste (1/4 tsp = hot).
Reduce heat adding the tomato, 1/2 cup coriander leaves 1 cup cubed potato/pumpkin & butter.
Simmer gently for 20 mins.
Add cream & stir.
Serve with Basmati rice.
Tip: if you're in a hurry, pre-heat the potato in microwave for 5 mins