Butter chicken curry paste can be replaced with any mild curry paste, such as korma. For a change, replace diced chicken breast with chicken thigh fillets. Cut away excess fat.

Ingredients

700g diced chicken breast

1⁄4 cup butter chicken curry paste

1 tblsp olive oil

400g can cherry tomatoes in juice

300ml tub light thickened cooking cream

8 Stand ‘N’ Stuff tortilla boats

250g packet microwaveable basmati rice

CUCUMBER PICKLE

2 tblsps caster sugar

2 tblsps boiling water

2 tblsps rice wine vinegar

1 Lebanese cucumber, halved, de-seeded, thinly sliced

1⁄2 small red onion, thinly sliced

Method

To make pickle, dissolve sugar in water in a bowl. Stir in all the remaining ingredients. Refrigerate, covered for 20 minutes.

2 Combine chicken and paste in a bowl. Mix well.

3 Heat oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, stirring occasionally for about 3 minutes, or until browned. Return all chicken to pan with tomatoes and cream.

4 Bring to boil. Gently boil, stirring occasionally for about 6 minutes, or until chicken is cooked and sauce is slightly thickened. Remove from heat.

5 Meanwhile, place tortilla boats on an oven tray.

6 Cook in a moderate oven (180C) for about 8 minutes, or until crisp.

7 Heat rice according to packet directions. Divide among boats. Top with butter chicken and cucumber pickle.

Mel Burge

Sarah-Jane Hallett